Armenian Eggplant Salad

Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian Diaspora and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional crops and animals grown and raised in areas populated by Armenians.
The preparation of meat, fish, and vegetable dishes in an Armenian kitchen requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians use cracked wheat (bulgur) in preference to the maize and rice popular among their Transcaucasian neighbors (Georgia and Azerbaijan).

What you need:

• 2 eggplants
• 2 green bell peppers
• 2 red bell peppers
• 2 tomatoes, chopped into pieces
• 1/2 large onion, peeled, cut into pieces
• 3/4 cup chopped flat-leaf parsley
• 1/3 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt to taste
• 1 tbsp smoked paprika
• 1 pinch fresh ground black pepper
• 1 pinch hot red pepper

 How to prepare it:

1. 1. Prick the aubergines to allow moisture to escape.
   2. On a hot barbecue or oven, cook the whole aubergines and bell peppers for 15 minutes, turning every five minutes until the vegetables are soft and the skin is blackened and blistered. The vegetables should be cooked through and tender.Set aside until cool enough to handle.
   3. Place the hot grilled vegetables in a large plastic bag and close it. Let them rest for a few minutes in the plastic bag to steam. This makes to get the skin off more easily. Peel the eggplants and peppers.
   4. Remove the stems from the eggplants and the stems and seeds from the peppers and chop everything into 0,5 cm dices. 
   5. Put all the vegetables to a large bowl.
   6. Add the remaining ingredients and stir well. Adjust seasoning as needed and then serve cooled down.