(From the Thrace Region)
1 or 2 eggplants, roasted and chopped
1 red pepper, roasted and diced
1 fresh onion, chopped
1 large tomato, diced or 1 cup cherry tomatoes, in halves
1-2 cubanelle pepper, diced
2-3 tbsp parsley, chopped
1-2 garlic cloves, mashed with salt
1 cup yogurt, room temperature
Red Pepper Sauce:
1-2 tbsp liquid oil, like sunflower oil
1 tsp hot red pepper
Place roasted eggplants in a serving platter. Arrange roasted red pepper, fresh onion, tomato, cubanelle pepper and parsley on top. Sprinkle some salt and pepper. Mix well the yogurt with garlic and spread it over the vegetables. Heat up the butter in a small pan and add the peppers. When it starts to ́bubble, turn the heat off. Drizzle over the Garlic-Yogurt Sauce.
You can serve this with any kind of Kebap.
Roasting the Eggplant:
Before putting the eggplant in the oven, make holes in it with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak it in 2 cups of water with juice of 1⁄2 lemon to prevent from turning dark. Leave it in the water for about 5 minutes. After draining, cut into small pieces. Alternatively, you can barbecue it until softened.
Roasting the Red Pepper:
Cut off the tops of the peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inner side facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.
Alternatively, you can barbecue the peppers until softened. Just place the peppers with the outer side facing down on the barbecue.