Balkan Aubergine Dip

==Description==
==Ingredients==
* 2 aubergines (Eggplants)
* 3 Capsicums (sweet peppers)
* 2 large tomatoes
* 4 garlic cloves
* 2 tbsp freshly chopped parsley
* red wine vinegar (about 2 tbsp or to taste)
* sunflower oil
* salt and black pepper
* Freshly chopped parsley to garnish
==Directions==
# 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.
# When cooked, remove the skins and cut the flesh into small pieces.
# Place in a mixing bowl together with the crushed garlic and mix well adding enough oil to create a thick paste.
# 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.
Category:Bulgarian Recipes
Category:Bulgarian Appetizers
Category:Red wine vinegar Recipes
Category:Sunflower oil Recipes
Category:Eggplant Recipes
Category:Recipes that need photos