Heat oven to 475 degrees F (245 degrees C).
Place eggplant and peppers on a rimmed baking sheet and roast until skins begin to blacken, about 30 minutes. Place roasted vegetables in a plastic bag or in a covered bowl, let stand 10 to 15 minutes.
Peel skins off roasted vegetables, then place them into the bowl of a food processor along with the garlic, parsley, lemon juice and olive oil. Process all ingredients until mixture is smooth. Season with salt and pepper to taste.
Serve ajvar with a sprinkle of minced parsley. Store in a sealed container in refrigerator for up to 1 week.
