Bulgarian Eggplant Pepper Kiopoolu

Name: Bulgarian Eggplant Pepper Kiopoolu
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Eastern European
Ingredients: 1 1/2 pounds eggplant, halved lengthwise; 2 green bell peppers, seeded, halved; 3 tablespoons olive oil; 2 firm-ripe Roma tomatoes, seeded, finely chopped; 3 tablespoons chopped fresh parsley; 2 cloves garlic, crushed; 2 tablespoons red wine vinegar; 3/4 teaspoon salt, or to taste; Lemon juice, to taste, optional

A Bulgarian roasted eggplant and pepper spread, Kiopoolu makes a versatile appetizer for bread or a savory side dish for grilled meats.

⭐ 4.6 (25 reviews) Prep: 20 minCook: 40 minTotal: 70 minYields: 8 servings

Category Tags:

Appetizer Snack

Cuisine Tags:

Eastern European

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Instructions

Broil eggplant and peppers, skin-side up, until blackened.
Transfer the broiled vegetables to a heatproof bowl, cover, and steam for 10 minutes; then peel the skins once cool enough to handle.
Puree the peeled eggplant and peppers in a food processor until smooth, then slowly incorporate the olive oil and process until well combined.
Transfer the mixture to a large bowl, add remaining ingredients, mix thoroughly, and season with salt and pepper to taste.

Nutritional Info (per serving)

Calories: 85 kcal

Carbohydrate: 10 g

Cholesterol: 0 mg

Fiber: 3 g

Protein: 1 g

Saturated Fat: 1 g

Sodium: 202 mg

Sugar: 4 g

Fat: 5 g

Unsaturated Fat: 0 g