Vegetable Puree (Puree Zelenchuk) (Bulgarian)

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Vegetable Puree (Puree Zelenchuk) (Bulgarian)

 

 

3 Ib (1.4 kg) green peppers

2 small aubergines (eggplant)

2 cloves garlic

2 tablespoons (6 tsp) olive oil

1 tablespoon (3 tsp) vinegar

1/2 tablespoon (1 1/2 tsp) salt

 

 

Bake the peppers and aubergines in the oven until the skins are very

dark brown. Then peel off the skins and remove the seeds from the

peppers. Mince the vegetables, add salt, oil, vinegar and crushed

garlic and mix well.