The ultimate summer greek snack !

The longer you leave this appetizer in the fridge, the tastier it gets. Eggplants and peppers are perfectly combined with oil and vinegar and the final taste result is beyond delightful. Enjoy!
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RECIPE:
Ingredients
3 red peppers
5-6 eggplants
2-3 cloves of garlic
Parsley
50 ml seed oil
3-4 spoons of vinegar
1 teaspoon of salt
Method
Place the peppers and eggplants that we have pierced with a fork on a baking sheet lined with non-stick paper.
We bake them at 200 degrees Celsius, on the resistances, until they take color and soften.
While they are hot, put them in a plastic bag and let them cool. We then clean them and remove the seeds from the peppers.
Cut them into pieces and put them in a bowl.
Then chop or mash the garlic and chop the parsley.
Mix all the ingredients together, cover them and leave them for a day in the fridge.
When it is ready, we taste it and adjust it to our taste.
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[@giwtas5488]

Αυτή τη μελιτζανοσαλάτα την έκανε η γιαγιά μου η Κωνσταντινοπολητισα πριν από πολλα χρονια και ήταν υπέροχη. Μου ξυπνήσατε μνήμες όμορφες! Μπράβο σας!!! 👋

[@user-zl9tk2ry1b]

Ωραια σαλατα! Σουπερ!❤🥰😍

[@Aikaterini22]

Νοστιμιά! Ταιριάζει και σέλινο.

[@user-kc1ou7pz8r]

Τέλειο μπράβο σας ❤

[@demetrafotinatos389]

Delicious recipe Bravo easy recipe ⚘😊

[@user-dc8rw3vz6w]

Τέλειο θα είναι θα το δοκιμάσω 😊😊

[@xryses-syntages]

Να το δοκιμάσετε ! Εμάς μας άρεσε πολύ ! Το έχουμε κάνει αρκετές φορές...

[@user-sk7uv1xj1k]

вариант бессарабской манджи.ничего интересного.