How to make
Wash and dry the hot peppers, peppers and eggplant. Roast them and put them in a cookware with a lid to stew.
Then peel them and blend them along with the garlic. Grate the tomatoes and leave them in a deep pan or pot.
Boil them, until they thicken. Add the blended eggplants and hot peppers.
Add the crumbled white cheese and season the spicy vegetable spread with salt and black pepper.
Remove it from the heat, add olive oil and finely chopped parsley. Stir again and serve the eggplant vegetable spread, which resembles the popular kyopoolu.
The spicy summer vegetable spread with white cheese is served with fluffy cornbread.
