Aubergine Puree/Kyopolu

Submitted by

Veselin Vackov (Univerzity Karlovy)

Ingredients

2-3 aubergines
4-5 peppers
2-3 tomatoes
3-4 cloves garlic
Parsley
Vinegar
Sunflower oil
Salt

Serving size

N/A

Measuring units

Metric

Cooking Instructions

Bake the aubergines and peppers on a hot plate, peel and cut into small pieces. Add the finely hopped diced or grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add oil and vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.