Baking tray lay baking paper and put on it washed and dried with a paper towel peppers and eggplant. The garlic crop top and wrap in foil, put on baking sheet. Preheat the oven to 200 degrees. and cook the vegetables for about 30 minutes until tender. Then remove from the oven. Shift eggplant and peppers to the pan, cover and let stand for about 20 minutes. Then remove the vegetables from the skin, it will be easy.

Chop the vegetables into thin strips. Put in a bowl.

Garlic remove from the foil and from the teeth to squeeze out the contents, add the water, lemon juice, cream, butter, honey, mustard and soy sauce.

Pour into a deep container and crushed with a blender, you get a creamy mass, add the parsley, mix well.

Water the vegetables with the sauce and very gently stir and let stand in the refrigerator for 30 minutes. Serve. Bon appetit!