- 3 eggplants
- 2 red peppers
- 2 cloves garlic
- 2 Tbsp grape vinegar, to taste
- 3 Tbsp olive oil
- Salt, to taste
Directions:
1) Preheat the oven to 220°C
2) Arrange the eggplants and red peppers on a baking tray and place in the oven for between 20-30 minutes until the eggplants have softened
3) Once roasted, remove it from the oven and leave to cool
4) Peel and deseed the red peppers, chop them and add to a bowl
5) Scrape the flesh of the eggplants from the skin, chop and add to the peppers
6) Add finely salt, crushed garlics, olive oil and vinegar
7) Mix all the ingredients together and leave to chill in the frigde for a while
8) Once chilled, remove your ‘patlican salatasi’ from the frigde, mix again and serve with toast bread
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