Classic Kyopolou
Традиционно ястие · Bulgarian
A traditional Bulgarian spread made from roasted eggplant and bell peppers, finely chopped and mixed with garlic, oil, and vinegar. It's a staple appetizer, often served with bread.
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Съставки
- Eggplant2 large
- Red Bell Peppers2 large
- Garlic3-4 cloves
- Sunflower Oil1/4 cup
- Red Wine Vinegar2 tablespoons
- Fresh Parsley2 tablespoons, chopped
- Saltto taste
- Black Pepperto taste
Стъпки
- 1
Roast the eggplants and bell peppers until the skins are charred and the flesh is soft. You can do this on a grill, over an open flame, or in a hot oven.
- 2
Once roasted, place the peppers in a bowl and cover with plastic wrap for about 10-15 minutes to steam. This makes peeling easier. Peel the eggplants and peppers, remove seeds from peppers, and discard stems.
- 3
Finely chop the roasted eggplant and bell pepper flesh. Traditionally, this is done by hand for a rustic texture, or you can pulse briefly in a food processor.
- 4
Mince the garlic cloves.
- 5
In a bowl, combine the chopped vegetables, minced garlic, sunflower oil, and red wine vinegar. Season with salt and black pepper to taste.
- 6
Stir in the chopped fresh parsley. Mix well.
- 7
Let the kyopolou sit for at least 30 minutes to allow the flavors to meld before serving. Serve chilled or at room temperature.
