Kyopolou

Olivia

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Kyopolou Bulgarian roasted eggplant and pepper spread with garlic and olive oil. A smoky Let’s Veg recipe perfect for dips and mezze plates.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6

Course: Appetizer, Side Dish, Snack

Cuisine: Bulgarian

Calories: 94

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 large eggplants
2 red bell peppers
1-2 cloves garlic minced
1 medium tomato finely chopped or grated
2-3 tbsp olive oil
Salt to taste
Black pepper to taste
1-2 tbsp fresh parsley chopped

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

Calories: 94kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 6mgPotassium: 488mgFiber: 6gSugar: 8gVitamin A: 1504IUVitamin C: 58mgCalcium: 20mgIron: 1mg

Notes

Grill over open flame for extra smokiness

Texture can be chunky or smooth

Keeps refrigerated for up to 3 days

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