Ingredients
2 eggplants
3 capsicums
5 cloves garlic
50 ml red wine vinegar
80 ml olive oil
1/2 bunch chopped fresh parsley
salt to taste
Steps
- Barbecue the eggplants and peppers (or grill under a very hot oven grill) turning often until the skin has blackened.
- Wrap them in tin foil for about 10-15 minutes to soften. Then scoop the eggplant flesh and peel the skin off the peppers. Cut into cubes and place into a mixing bowl.
- Crush the garlic cloves.
4 - Using a fork (if you want the mixture to be chunky), mash the eggplants, peppers and garlic until the mixed.
- Add the remaining ingredients (oil, vinegar and parsley) and season with salt, stirring until mixed in.
- Serve at room temperature as a dip or a side-dish.
