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Source:
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Ingredients:
- 4 eggplants
- 4 red bell peppers
- 2 tomatoes, cubed
- 4 pickles, cubed
- 2 cups parsley, diced
- 2 hot peppers, diced
- 1/3 cup olive oil
Directions:
Roast eggplants and bell peppers on a grill, until the peels are charred. Put peppers in a plastic bag, close well, and let “sweat” 15 minutes. Gently peel. Cool eggplants, and peel gently. Dice eggplants coarsely and cut peppers into cubes. Move to a bowl.
Add rest of ingredients, and mix. Serve with a baguette toasted with garlic and olive oil.
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