Cut the eggplants lengthwise (without peeling them) and place all four halves on a piece of aluminum foil under the broiler for 35 minutes. Scoop the flesh out and place it in a colander to drain the juice for about 10 minutes.
Chop the eggplant by hand or in a food processor, but don't over do it, or it will not absorb the oil in. Mix the eggplant with the oil, pouring a little bit at the time. Mix in the chopped green onions, finely chopped garlic, chopped roasted bell peppers and mayonnaise, and season with salt and pepper to taste.
Place in a bowl and decorate with fresh parsley. You could also put chopped parsley in the dip, if you like it. Serve this spread in a bowl with crusty bread rounds or pita points (pita bread slices).