Eggplant dip with fermented lemons, capers, green peppers and olive oil

A smoky, creamy dip that captures the essence of the Mediterranean. Roasted aubergines meet fermented lemon and capers for a tangy, aromatic spread that’s naturally probiotic and full of bright, savory depth.
This is the kind of dish that turns a few simple ingredients into something unforgettable — rich, complex, and nourishing. Whether served with warm bread, alongside grilled vegetables, or as part of a mezze platter, it brings sunshine to any table.