Or Bulgarian aubergine sauce
3 medium eggplants
1 kg green peppers
2 cloves of garlic
Sunflower oil or olive oil
½ teaspoon salt
1-2 tablespoons white balsamic vinegar
Wash the eggplants and remove the green part around the stem. But keep the latter. Place the eggplants on a baking dish, covered with parchment paper. Bake at 200°C until the flesh softens, even around the stem. Then roast the peppers on the grill function of the oven.
Peel the roated vegetables and seed the peppers. Put everything in a large bowl. Then add the spices and chopped parsley. Mix until smooth puree or chop with a manual meat grinder. Stir in the oil (quantity to taste). It is also possible to add 1-2 tomatoes, peeled, seeded and cubed.
Serve as an appetizer with a nice salad (such as the Shepherd’s salad) and favorite bread.