Eggplant with Peppers Veggie Spread

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2 medium eggplants
6 green papers
6 gloves of garlic or more if desired
parsley 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 spread over toast. If you like you can try adding 1 tomato to be processed with the other ingredients.

Serves: 6

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