Melanzani Aufstrich

Ingredients

• 2 large aubergines
• 2 roasted red peppers (from a jar)
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• fresh parsley chopped

Method

1. Roast aubergines whole directly over a gas flame or under a hot grill, turning, until completely charred.
2. Peel off charred skin. Drain any liquid.
3. Finely chop the flesh and mix with peppers, garlic, oil, and vinegar. Season well.
4. Scatter with parsley. Serve at room temperature on dark bread.