How to make
Wash the vegetables and pierce them with a knife on all sides. Put them in the oven tray. Bake in a heated oven at 390°F (200°C) until done.
Remove the vegetables and put them in a bowl with a lid for 15 minutes. Remove and peel them. Cut them into chunks. Put the salt, vinegar, olive oil and finely chopped garlic in a bowl.
Pour over the vegetables and mix the pepper and eggplant spread well. You can mash them in a mortar instead of cutting them. Leave it in the fridge for a few hours. Before serving, sprinkle with fresh parsley.
You can serve it with a vegetable platter.
If you are a fan of traditional kyopolou, you will also enjoy this Eggplant Spread with Roasted Peppers.
