Aubergine/Eggplant Dip - Kyopolou (BulgarianRecipes)
Ivet
ingredients
- 2-3 aubergines/eggplants,
- 4-5 peppers (red and green mixed)
- 4 cloves garlic,
- fresh bunch parsley,
- red wine vinegar,
- sunflower oil
- salt
directions
Bake/roast the aubergines, peppers on a hot plate or in the oven (220C), peel their skin and cut into small pieces. Add the crushed garlic. Mix well, add oil and vinegar, salt to taste, stir again. Arrange into a serving dish, top with finely chopped parsley. Serve with toasted bread or bread sticks.
Source: http://www.passionateaboutfood.net/
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews