inspired by our adventures in Sofia, Bulgaria
4 Red bell peppers
2-5 Cloves garlic, crushed
Fresh parsley, to taste
1-2 Tbsp Red wine vinegar or apple cider vinegar
Olive oil, as needed
Salt and pepper
Preheat the oven at 350°F. Rinse and poke holes in the eggplants along its sides. Place eggplants, peppers, and tomatoes on a baking sheet and roast for about an hour, flipping once. Once charred (and delicious!), remove from oven and allow to cool.
Once cooled, scoop the eggplant out of its skin, peel and de-seed the peppers, and peel the tomatoes. Add all to a blender, including any liquid left in the pan from roasting. Add garlic, vinegar, parsley, and a bit of olive oil to the blender and blend well, adding a bit more oil if the mixture is too thick and having trouble blending. Spice with salt and pepper as desired and serve! Great with crackers and on bread, store in a jar in the fridge to use for later.