How to make
Bake the eggplants until their flesh darkens. Leave them briefly to cool.
Then carefully peel the skin. Bake the peppers as well, then peel and remove their seeds.
Mash the eggplants and peppers in a large bowl to paste.
Add the salt and black pepper to taste, then add the finely chopped garlic, juice of the lemon and olive oil.
Stir well.
When serving, sprinkle with finely chopped parsley.
