Description Edit

Ingredients Edit

Directions Edit

  1. Preheat the oven to 220C, 425F, Gas mark 7. Prick the skins of the aubergines in several places then place them in a shallow roasting tray together with the tomatoes and peppers. Bake in the oven for about 20 minutes or until soft.
  2. When cooked, remove the skins and cut the flesh into small pieces.
  3. Place in a mixing bowl together with the crushed garlic and mix well adding enough oil to create a thick paste.
  4. Season with vinegar, salt and pepper to taste, mix well then transfer to a serving dish and garnish with freshly chopped parsley. Serve warm with toast. Can also be served at room temperature.
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