Difference between revisions of "Kyopolou"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Bulgarian ([^cC])(.*)\]\]" to "Category:Bulgarian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 12: | Line 12: | ||
* [[salt]] | * [[salt]] | ||
| − | == | + | == Procedures == |
# Bake/roast the [[eggplant|aubergines]], [[tomato]]es and [[peppers]] on a hot plate or in the oven (220C), peel their skin and cut into small pieces. | # Bake/roast the [[eggplant|aubergines]], [[tomato]]es and [[peppers]] on a hot plate or in the oven (220C), peel their skin and cut into small pieces. | ||
# Add the crushed [[garlic]]. | # Add the crushed [[garlic]]. | ||
Latest revision as of 14:02, 15 July 2012
Description
Aubergine / eggplant dip
Ingredients
- 2 – 3 aubergines / eggplants
- 4 – 5 peppers (red and green mixed)
- 2 – 3 medium tomatoes
- 4 cloves garlic
- fresh bunch parsley
- red wine vinegar
- sunflower oil
- salt
Procedures
- Bake/roast the aubergines, tomatoes and 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.
