| Ingredients | |||
| 2 | each | eggplants | |
| 6 | each | bell peppers, red or immature | |
| 1 | salt, to ambience | ||
| 1 | pepper, to ambience | ||
| 1 | clove | garlic, minced | |
| 1 | each | lemon, juiced | |
| 1/2 | cup | oil, preferably olive oil | |
| 1 | parsley, minced | ||
| Directions: | |||
| Bake eggplants as good as honeyed peppers during 350 degrees F until proposal when pierced with the fork. Peel skin from prohibited vegetables as good as clout or chop the vegetables.
Season to ambience with salt as good as peppers as good as stir in the garlic as good as lemon juice. Gradually stir in as most of the oil as the vegetables will absorb. Mix well. Pile in to the potion plate as good as shower with parsley. |
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