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1. Preheat the oven to 500°. Place the eggplant and green peppers on a rack set in a baking pan. Bake the green peppers for 25 minutes, then remove them.
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2. Bake the eggplant 15 to 20 minutes longer, or until it is tender. Wrap the eggplant in a damp towel and let it stand for about 10 minutes to loosen its skin.
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3. Peel the green peppers, remove and discard the seeds and ribs, then chop the peppers very finely and transfer them to a glass mixing bowl. Peel the eggplant, chop it very finely and squeeze it dry in a kitchen towel.
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4. Add the eggplant, the salt and a few grindings of black pepper to the chopped green peppers in the mixing bowl. Then, with a wooden spoon, stir in the garlic, lemon juice and vegetable oil, mixing all the ingredients together thoroughly. Taste for seasoning.
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5. Chill and garnish with the parsley. “Srpski ajvar” is served as a relish.
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