(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, smashed with salt
1 cup yogurt, room temperature
1-2 tbsp liquid oil, like sunflower oil
1 tsp hot red pepper
Place roasted eggplants in a serving dish. Arrange roasted red pepper, fresh onion, tomato, cubanelle pepper and parsley on top. Sprinkle some salt and pepper. Add yogurt sauce on top. Heat up the oil in a small skillet and add the red pepper. Pour over the dish when you see it start bubbling.
You can serve this with any kind of Kebab.
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Then peel it, remove any hard seeds and place in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes. After draining, cut into small pieces with a knife. Alternatively, you can barbecue it until softened.
Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.