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Kyopolou
Roasted aubergine and pepper spread
Kyopolou (Кьополу): Bulgarian smoky roasted aubergine and red pepper spread with garlic and parsley
Every Bulgarian family makes kyopolou in late summer and autumn, when aubergines and red peppers flood the markets from Plovdiv to Sofia, and it is served as a starter with bread and a shopska salad, or spread on toast for a light supper. The vegetables are roasted until blackened, peeled, and chopped by hand with garlic, parsley, vinegar and sunflower oil into a chunky, smoky, slightly sweet relish. A portion gives about 2 g of protein, so it is a dip; spread it on bread with white cheese or serve with beans for a fuller meal. The most common mistake is blending it smooth: kyopolou should be chopped, with visible pieces of pepper. Chef's tip: let the roasted vegetables steam in a covered bowl for 10 minutes; the skins then slip off in seconds and you keep all the smoky juice.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 auberginesabout 600 g
- 3 red peppersor Romano peppers
- 1 tomato (optional)optional, finely chopped
- 3 cloves garliccrushed
- ½ oz flat-leaf parsleyfinely chopped
- 2 tbsp red wine vinegar
- 4 tbsp sunflower oil
- 1 tsp salt
- ¼ tsp black pepper
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What you'll need
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Method
0/6 doneStep 1: Heat the oven to 450°F (400°F fan). Prick 2 aubergines a few times and put them on a tray with 3 red peppers.
5 minStep 2: Roast, turning every 10–15 minutes, until the skins are blackened and blistered and the aubergines collapse when pressed, about 40 minutes. The peppers are usually ready 10 minutes earlier.
40 minStep 3: Put the hot vegetables in a bowl, cover with a plate and leave for 10 minutes to steam.
10 minStep 4: Peel the vegetables, discarding the pepper seeds, and drain the aubergine flesh in a sieve for a few minutes so the spread is not watery.
Step 5: Chop the aubergine and peppers together on a board until finely chopped but still chunky. Put them in a bowl with 3 cloves garlic, ½ oz flat-leaf parsley, 1 tomato, 2 tbsp red wine vinegar, 4 tbsp sunflower oil, 1 tsp salt and ¼ tsp black pepper and mix well.
Step 6: Taste and add more vinegar or salt if needed. It tastes best after an hour in the fridge and keeps for 4 days.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kyopolou take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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