Hey guys,
a Serbian/Balkan roasted red pepper dip. Don't really know how this turned into a dip account this year but am grateful that y'all were here for it! Puts a big ol' smile on my face that people get something out of these little vide0s. Cheers to good health, full bellies, new experiences, and more dips. Exciting things to come next year!

Ingredients:
4 red bell peppers
|small eggplant, pierced
2 cloves garlic, minced
1 tbsp vinegar
3 tbsp olive oil
1 tsp salt
Freshly cracked black pepper to taste
Olives to garnish
Parsley to garnish
Urfa pepper to garnish

Preparation:
1. On a grill on high or in an oven on broil (high), char the peppers on all sides until blackened and soft. Remove, place in a bowl, and cover with plastic wrap until cooled.
2. On medium heat on a grill or on the middle rack in the oven, cook eggplant until soft and tender. Remove, place in a bowl, and cover with plastic wrap until cooled.
3. Remove charred skin and seeds of cooled peppers and place in a food processor. Remove the skin of the eggplant and place in a food processor. Add the remaining ingredients and process until mixture is finely minced and fairly homogenous.
4. Garnish with olives, parsley, and urfa pepper.



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