Roasted Eggplant, Green Pepper & Tomato Dip
(Lutuka, From the Thrace Region)
1 large eggplant
2 cubanelle peppers, cut in half, seeds discarded
2 large tomatoes, halved
2 garlic cloves, smashed with salt
3 tbsp extra virgin olive oil
2 tbsp lemon juice or vinegar
1/4 cup parsley, finely chopped
Set the oven to broil (grill) and heat it up, or use the barbecue. Make holes in the eggplant with a fork so that it will roast better. Place the eggplant, cubanelle peppers and tomato halves on an oven tray and place in the oven. Roast the tomatoes, cubanelle peppers for about 15 minutes, the eggplant for about 20-25 minutes. Turn the eggplant over occasionally during roasting.
Peel off the skins from both the eggplant and cubanelle peppers and cut in small pieces. Put the them in the strainer to drain the excess water.
Meanwhile peel the tomatoes. Put the tomatoes and the smashed garlic in a pan. Saute over medium heat to evaporate excess water. Take it off the heat.
Toss roasted eggplant, cubanelle pepper, tomato, olive oil, vinegar, salt and pepper in a bowl. Place on a service plate. Sprinkle parsley all over and serve with roasted Turkish Bread or Pide (pita) slices as an appetizer with any kind of Kebab.