• Serves 6
  • 50 minutes
  • Difficulty Medium
  • 7 Ingredients


This is a traditional Macedonian tip perfect served with Fresh bakery bread and Bulgarian Feta or even on toast for Breakfast.

Ingredients (serves 6)

  • 10 Red Peppers ( Mild or Medium)
  • 4 Eggplants
  • 1/2 cup Olive oil
  • 3 Garlic cloves, minced
  • 1 Large onion, chopped
  • 2 tbs Lemon Juice
  • Salt and pepper to taste.


  1. Preheat your oven to 200 degrees and bake the peppers and eggplant until skin is darkened and blistered. Place roasted Vegetables into a paper bag and let them steam in their own heat for about 10 minutes.
  2. Peel off and discard burnt skin with stems and seeds. Mash the pepper and eggplant pulp together to form a chunky dip type consistency with a fork or a food processor. set aside.
  3. Heat 3 tablespoons of olive oil in a large frypan and saute the onion until soft, add garlic and cook for 2 minutes. Remove from heat and stir in the Pepper and Eggplant pulp mixing well.
  4. Slowly drizzle remaining oil into mixture stirring constantly to mix in all of the oil then stir in lemon juice and season with salt and pepper.

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