Kyopolou is a rustic Bulgarian spread made from fire-roasted eggplant and peppers, blended simply with garlic, tomatoes, and herbs. It’s smoky, savory, and perfect with bread, grilled vegetables, or as part of a mezze-style table.
This is Let’s Veg comfort with deep, roasted flavor.
Kyopolou
Kyopolou Bulgarian roasted eggplant and pepper spread with garlic and olive oil. A smoky Let’s Veg recipe perfect for dips and mezze plates.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 425°F (220°C) or prepare a grill.
- Roast eggplants and peppers until skins are charred and flesh is very soft (30-35 minutes), turning as needed.
- Transfer to a bowl, cover, and let steam 10 minutes. Peel off skins and remove seeds from peppers.
- Finely chop eggplant and peppers (or mash for a smoother texture).
- Stir in garlic, tomato, olive oil, salt, and black pepper.
- Fold in fresh parsley.
- Taste and adjust seasoning. Serve at room temperature.
Nutrition
Notes
Grill over open flame for extra smokiness
Texture can be chunky or smooth
Keeps refrigerated for up to 3 days