Preheat the grill or grill at the top. Eggplant puncture with fork in different points.
Grill or cook the aubergines and peppers until they are charred and soft (25-35 minutes for the aubergines, 20 minutes for peppers), turning to uniformly standardizing. Transfer to a bowl, cover and leave the steam to the loose skin.
Divide the aubergines, collect the meat and drain in a colander for 1 hour. Peel, seeds and finely chop peppers.
Finely cut the drained aubergine pulp. In a bowl, join with chopped peppers and juices. Mix 4 tablespoons of olive oil, garlic, parsley, salt and pepper. If desired, add more olive oil for a silky consistency.
Serve as a dip or diffusion.
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