👨‍🍳 作り方

1. 1

   Roast eggplants and bell peppers directly over an open flame or under a broiler until skins are charred and flesh is soft. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.

   💡 プロのコツ: Charring the skins adds a crucial smoky flavor.
2. 2

   Peel the charred skins from the eggplants and peppers. Remove seeds and membranes from peppers. Finely chop the eggplant and pepper flesh.

   💡 プロのコツ: You can also use a food processor for a smoother consistency, but avoid over-processing.
3. 3

   In a bowl, combine the chopped eggplant and peppers with chopped tomatoes, minced garlic, chopped parsley, olive oil, salt, and pepper.

   💡 プロのコツ: Taste and adjust seasoning as needed.
4. 4

   Mix well. For best flavor, let the spread sit for at least 30 minutes before serving to allow the flavors to meld.