A smoky, creamy, and aromatic salad made with roasted eggplant, sweet kapia peppers, baked garlic, and fresh onion — perfect as a spread or side dish.
Place the eggplants, kapia peppers, and garlic cloves on a baking tray.
Sprinkle with a little salt and drizzle with olive oil.
Roast in a preheated oven at 200°C for about 30 minutes, until soft and well cooked.
Peel the roasted peppers, remove seeds, and chop finely.
Peel the eggplants and chop them finely with a knife (not a blender, for texture).
Peel the roasted garlic cloves.
In a large bowl, combine eggplants, peppers, and roasted garlic.
Add the vegetable juices left from roasting for extra flavor.
Mix in finely chopped onion, grated fresh garlic (optional), olive oil, salt, pepper, and parsley.
