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Old-School Serbian Antipasto

Stoyanka  RusenovaStoyanka Rusenova
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Topato
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Topato
Old-School Serbian Antipasto
Image: Yordanka Kovacheva
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09/11/2017
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
3
"All you need now is a bottle of quince brandy."

Ingredients

  • eggplants - 2 large
  • peppers - 6, sweet
  • black pepper - to taste
  • salt - to taste
  • garlic - 1 clove
  • lemons - 1, juice
  • olive oil - 1/4 cup
  • parsley - 1 tbsp, finely chopped
measures

How to make

Bake the eggplants until their flesh darkens. Leave them briefly to cool.

Then carefully peel the skin. Bake the peppers as well, then peel and remove their seeds.

Mash the eggplants and peppers in a large bowl to paste.

Add the salt and black pepper to taste, then add the finely chopped garlic, juice of the lemon and olive oil.

Stir well.

When serving, sprinkle with finely chopped parsley.

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