Original name: Roasted Eggplants

Origin: Armenia

2 big round eggplants
2 red bell peppers (pepperoni rossi)
5 cloves of minced garlic
1 big onion
4 medium size tomatoes
1 bunch of parsley, chopped
2/3 glass of olive oil
Juice of 1 lemon
Salt, pepper

Make holes on the eggplants with a fork so that it will soften and cook better. Then roast them directly inside the barbecue together with bell peppers until the skin is burned and they get soft. Take bell peppers on a plate and cover with stretch film (pellicola) for 5 minutes. Get out and peel them off and cut in very small pieces. Take eggplants, peel them, place in 2 cups of water with a few drops from the lemon juice (The rest will go directly into the salad). Leave in for about 10-15 minutes. After draining, cut into very small pieces with a knife. Take the eggplants in pieces, bell peppers in pieces and mix with all the rest of ingredients. Place in service plate and keep refrigerated.