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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 2 large eggplants
- 6 large red sweet peppers or 6 large green sweet peppers
- salt
- pepper
- 1 garlic clove, minced
- 1 lemon, juiced
- 12 cup oil, preferably olive oil
- parsley, minced
Method
- Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork.
- Peel skin from hot vegetables and chop or mince the vegetables.
- Season to taste with salt and pepper and stir in the garlic and lemon juice.
- Gradually stir in as much of the oil as the vegetables will absorb.
- Mix well.
- Pile into a glass dish and sprinkle with parsley.
