Aubergine Salad From Bessrabia Recipe

• 2 x Aubergines, Big shinny and dark in skin, (up to 4)
• 2 x Green bell peppers, (up to 3)
• 3 x Tabls Oil, (up to 5)
• 1 x Onion, Medium, cut in small pcs
• 1 x Tomatoes, peeled and cut into small pcs, (up to 2) Salt, (no pepper)

1. Devora.
2. Prick the aubergine 3-4 time in the flesh, and BBQ them with the bell peppers , turning them until aubergines are soft and peppers are nicely BBQ.
3. Put them in a bowl, cover with nylon bag for 15 min.
4. Peel the bell peppers in running water and cut into small strips , put aside for later use.
5. On a board put the aubergines and make a cut in their length.
6. With a spoon, spoon out the flesh, spoon out as much as you can, Put in a colander to drain the liquid.
7. Mash them to pueree.At this stage my mother( Now I do) used to take just a portion which she wanted to prepare and the rest of the aubergine she put them in a container ,cover them with just a little on top with some oil, cover and keep in refrigerator for later use.
8. To finish the salad, You add in all remaining ingredients, Add in salt as much as you prefer.
9. Eat with country black bread.
10. Oh, dear, It does reminds me of mother.

green bell peppers, oil, onion, tomatoes

Taken from cookeatshare.com/recipes/aubergine-salad-from-bessrabia-71713 (may not work)