Kyopulo (Bulgarian and Turkish eggplant pepper spread) (vegan)

I just got back from my first time ever to Istanbul and I am in love (with everything, not just the food). I'll probably cook and post more Turkish dishes in the future, as a result.

Around this part of Europe (the Eastern side), almost every country has its own version of eggplant-pepper spread, meant to be served as an appetizer. In Romania, we call it zacuscă, a name closely related to the generic Slavic name for appetizers, zakuski. The Serbian version is spicier and called ajvar (I like cooking with it, whenever I can get my hands on a jar). 
Regardless of the country of origin, it's served over plain bread, and it's especially popular during the long periods of Lent. The spread contains plenty of vegetable oil, so it's pretty heavy and satisfying, even if it doesn't contain any animal derived products.

For this occasion, I gave Kyopulo, the Bulgarian and Turkish version a try. It contains more garlic than the Romanian version I was used to, and feels overall heavier, but in a scrumptious, finger-linking way. I'm mad for Turkish cuisine anyway, so it's very likely that I'll enjoy almost anything coming from that food culture. 
Recipe source: Wiki cookbook. 

Last year: Vodka lavender chai (vegan).
Two years ago: nothing.
Three years ago: nothing.
Four years ago: nothing
Five years ago: Spanakopita triangles (Greek-style).
Six years ago: Dill and cottage cheese bread.
Seven years ago: Fondant pan potatoes (French style).
Eight years ago: Pricomigdale (Romanian walnut biscuits), Salata z Boczkiem (Polish wilted lettuce salad with bacon vinaigrette) and Smoked salmon and cucumber starters.


Ingredients:

• 2-3 aubergines
• 4-5 peppers
• 2-3 tomatoes
• 3-4 cloves garlic
• parsley (fresh)
• vinegar
• sunflower oil
• salt to taste
• fresh bread to serve (I used a baguette)

Bake the aubergines and peppers on a hot plate, then peel and cut them into small pieces.

Add the finely chopped diced or grated tomatoes, then the crushed garlic.

Mix with a wooden spoon, add oil and vinegar, salt to taste, and beat vigorously until it all becomes creamy. Don't be tempted to use a food processor, because the final texture should still be chunky and not made into a pulp completely. 

Pour into a serving bowl and top with finely chopped parsley.