Ingredients
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3 Eggplant
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2 tbsp Olive Oil
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2 green Bell Peppers
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2 ripe Tomatoes
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2 tbsp fresh Parsley
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2 Garlic
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2 tbsp Red Wine Vinegar
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¾ tsp Salt
Directions
This eggplant meal combined with other ingredients is a delicious dipping spread, perfect as an appetizer. It is great for bread or grilled meats.
Steps
|
1
Done
|
Roast the eggplants and the peppers until they are slightly blackened. |
|
2
Done
|
Put them to a heatproof bowl and seal with a cover. Leave it to steam for 10 minutes. |
|
3
Done
|
Remove the skins after it cools down. |
|
4
Done
|
Put the eggplant and peppers in a food processor and blend until it is smooth. Now, pour the olive oil gently into the mix through the chute. |
|
5
Done
|
Pour the combination into a bowl and include the remaining ingredient. Ensure that you mix the content very well. |
|
6
Done
|
Season with salt and pepper as you like. |
|
7
Done
|
It is ready to be served. Put the leftovers in your fridge. |
