Aubergine (US: eggplant) and pepper salad.
A Sample recipe:
SUMPOOGI AGHTSAN (EGGPLANT SALAD)
2 large/2 lbs eggplants
4 tablespoons more or less as preferred of flat parsley, finely chopped
1 medium light green pepper, medium dice
1/2 medium red pepper, medium dice
1 medium clove garlic, crushed
1/2 chili pepper, finely chopped
2 teaspoons cumin
1 medium ripe tomato cubed
1 small red onion, small dice
1/2 to 1 teaspoon sea salt
1/4 C lemon juice
1/4 C olive oil
Garnish the tops of salads with Armenian string cheese or a hard cheese, such as Kasseri
Directions:
1. Grill whole eggplants for about 20 minutes turning to brown each side until skin blisters and then place in a covered bowl to sweat the skins. Remove and peel skins from the eggplants once they are cool enough to handle and then cut in small to medium dice.
2. Put all remaining ingredients in a bowl with the eggplants and toss.
