2 eggplants with skin
1 red bell pepper with skin
1 minced garlic
1/4 teaspoon of red pepper flakes
1/4 teaspoon of black pepper
8 tablespoons of olive oil
Salt to taste
2 eggplants with skin
1 red bell pepper with skin
1 minced garlic
1/4 teaspoon of red pepper flakes
1/4 teaspoon of black pepper
8 tablespoons of olive oil
Salt to taste
Prick the eggplants and bell pepper on a fork and roast them directly over an open flame
Let the skin burn well until they become very dark and wrinkled
Remove from the heat and, with a cloth or paper towel, remove the burned skin with your hands
Place the bell pepper, eggplants, and garlic on a plate and mash them together with a heavy knife or potato masher until they reach a paste-like consistency
Season with salt, red pepper flakes, and black pepper, and add the olive oil gradually
Mix well and serve with mixed greens salad, toasted bread, or mini pancakes.
