Place whole Eggplant and Turkish Green Pepper on a hot grill, gas burner, or under the broiler and roast, turning occasionally, until the skins are well-charred and the flesh is soft, about 20–30 minutes.
Transfer the hot vegetables to a bowl and cover with a lid or plastic wrap; let them steam for about 10 minutes to loosen the skins.
When cool enough to handle, peel off the charred skins, remove the stem and seeds from the peppers, and roughly chop the flesh of the eggplant and peppers; place the chopped vegetables in a colander to drain any excess liquid for a few minutes.
Finely chop the Tomato, thinly slice the Red Onion, mince the Garlic, and chop the Parsley.
In a small bowl whisk together Extra-Virgin Olive Oil and Lemon Juice with a pinch of Salt and freshly ground Black Pepper to make the dressing.
Combine the drained roasted vegetables with the chopped tomato, onion, garlic and parsley in a serving bowl; pour the dressing over and gently toss to combine. Taste and adjust seasoning with more salt or pepper if needed.
Let the salad rest at room temperature for 15–30 minutes to allow the flavors to meld, then serve with crusty bread, pita, or alongside grilled dishes.
