Bulgaria - Aubergine and pepper pâté

PREPARATION

Grill the aubergine as follows: pierce it 3 or 4 times with a fork and then place it on a baking sheet and grill it at a distance of 10 cm from the heat source, for around 20 minutes, turning it from time to time.

Wrap it in a damp tea towel for 5 minutes and then peel off the skin. Cut the aubergine in two, chop it finely and make it into a fine purée. Purée the grilled and skinned peppers in the same way. Mix the two purées together to create a pâté. Add the olive oil and vinegar, a spoonful at a time. Stir vigorously with a wooden spoon until the mixture is smooth. Add the chopped tomato, parsley, garlic, salt and pepper. Continue to stir until the mixture is well blended.

Check the seasoning and refrigerate until the pâté is chilled through. Serve on a plate as a starter or on a slice of bread as an apéritif.