Servings 4-6people
Ingredients
3 eggplants
4 red bell peppers
1 tomato, roma preferred
2-5cloves garlic
parsley, fresh, to tast
1-2Tbsp red wine vinegar
olive oil, as needed
salt
pepperInstructions
- Rinse and poke holes in the eggplant.
- Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven.
- Scoop the eggplant and peppers out of the charred skin and drain off any extra juices
- Add all ingredients to a food processor until blended.
Recipe Notes
For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet - about 30 minutes.
Roasted Eggplant and Bell Pepper Dip | Kyopolou. BULGARIA, EUROPE
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