2 medium eggplants
6 green papers
4-6 gloves of garlic / or more if desired
parsely as much as you like - more is better
salt to taste
olive oil / or you can use canola oil as well
Bake the eggplants and peppers in the oven or over BBQ. Put in a paper bag to cool, so the skin will come off more easily. Peel the garlic. Process the ingredients in a food processor or a blender. Enjoy the spred over toast. If you like you can try adding 1 tomato to be processed with the other ingredients.