We bake the eggplants and peppers in the oven on a wire rack under the grill at 180 degrees for about an hour, until they soften and the skin turns black. We turn them over periodically so that they do not burn out. We remove the skin, remove the seeds from the pepper. Cut the eggplant, pepper, parsley into pieces. Put the eggplant, red pepper, garlic, olive oil, lemon juice, salt, pepper, parsley in a blender and grind everything well. The appetizer is ready. It can be served with kebabs, or simply spread on a crouton. Delicious with garlic!