Bulgarian Eggplant Dip
This Bulgarian eggplant dip is a must try. It is easy to make and very comforting. You can store this delicious vegan condiment in the fridge.
- 3 eggplants roasted
- 3 red bell peppers roasted
- 3 to 5 cloves garlic minced
- 3 tbsp parsley chopped
- 1 tbsp dille chopped
- 1 tbsp red wine vinegar
- 1 tomato chopped
- 1 tbsp olive oil
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Heat the oven with the grill setting on. Place the eggplant and bell pepper on a parchment paper lined baking tray. Broil them in the oven until the skin blackens. Flip them and do the same on the other side. It takes about 25 minutes to roast the eggplants. Remove them from the oven and place them in a bowl, cover this so the vegetables can steam which makes it easier to remove the skin.
After the veggies have cooled of a bit you can remove the skins and seeds of the bell pepper. Add the bell pepper, eggplant and garlic to a food processor or blender and pulse until you get a course dip. If you don't have these equipments you can also chop everything very finely and mix in a bowl.
Add the remaining ingredients and mix well. Serve this with bread or as a salad. Store in the fridge.