Title: Bulgarian Aubergine Salad with Grilled Peppers
Categories: Bulgarian Salad Jewish Bbq
Yield: 1 Servings

2		Long slender aubergines
		(eggplants)
1	md	Green pepper
1	md	Red pepper
2		Jalapeno chillies
2	md	Garlic cloves, finely
		Chopped
30	ml	Chopped fresh parsley
15	ml	Vinegar
15	ml	Olive oil
		Salt to taste.

Prick aubergines a few times with fork. Grill aubergine for about 40 minutes or cook above medium-hot coals for about 1 hour, turning often, until skin blackens and flesh is tender. Remove aubergine peel and cut off stalk. Drain off any liquid from inside aubergines. Chop flesh very fine with knife; there should still be small chunks. Transfer to a bowl.

Grill peppers and chillies about 2 inches from heat source, turning them often, until skins are blistery all over, about 5 minutes for chillies and 15-20 minutes for peppers. Transfer them to plastic bags and close bags. Leave to stand for 10 minutes. Peel peppers using paring knife, handling chillies with rubber gloves if you are sensitive. Remove seeds from peppers and chillies. Dice peppers. Finely chop chillies.

Add chillies, garlic and parsley to aubergine and mix well. Add vinegar, oil and salt to taste. Stir in peppers. Taste and adjust seasoning. Serve cold or at room temperature. Wonderful with Challah on Friday night.

SOURCE: International Jewish Cooking by Faye Levy The Jewish-Food List and Archives jewish-food@eskimo.com

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