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    Melitzanosalata --Roasted Aubergines and Red Pepper

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    Melitzanosalata --Roasted Aubergines and Red Pepper

    Serves: 6

    Ingredients

    • 2 large aubergines
    • 4 red peppers
    • Good bunch of flat-leafed parsley, finely chopped
    • 2 cloves of garlic, crushed
    • Olive oil
    • Juice of 1 lemon
    • 2-3 tablespoons of yogurt
    • Salt
    • Black pepper

    Method

    1. Place the vegetables under a preheated grill for 15 minutes, turning regularly, or until the skins turn black.
    2. Seal the vegetables in a plastic bag and leave to soften. When cool enough to handle, peel off the skins, and chop the flesh. Mix with the parsley, garlic, olive oil. Add lemon juice and salt to taste. Garnish with yoghurt and serve.

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