Kyopolou

Description

Aubergine / eggplant dip

Ingredients

• 2 – 3 aubergines / eggplants
• 4 – 5 peppers (red and green mixed)
• 2 – 3 medium tomatoes
• 4 cloves garlic
• fresh bunch parsley
• red wine vinegar
• sunflower oil
• salt

Procedures

1. Bake/roast the aubergines, tomatoes and peppers on a hot plate or in the oven (220C), peel their skin and cut into small pieces.
2. Add the crushed garlic.
3. Mix well, add oil and vinegar, salt to taste, stir again.
4. Arrange into a serving dish, top with finely chopped parsley.
5. Serve with toasted bread or bread sticks.