Kyopolou - Bulgarian Red Pepper and Eggplant Dip
Kyopolou is a delicious and flavourful dip made from roasted eggplants and peppers. Perfect with bread on a summer day.
Equipment
- 1 oven or gas stovetop
- 1 Food processor optional
Ingredients
- 1 eggplant
- 2 red peppers
- 1 tomato
- 3 cloves garlic
- 10 sprigs parsley
- 1 lemon (juice)
- 1/2 tsp salt
- 1 tablespoon oil (olive or sunflower)
Instructions
- Roast the eggplant and peppers until the skin has blackened and blistered. If you don’t happen to have a pepper roaster (which is likely), this can be done over a gas burner, or under the broiler on the hottest setting. The eggplant and peppers should be completely soft.
- Place the peppers and eggplant in a covered container (a pot with a lid works well) and allow them to steam/cool for 20-30 minutes.
- Peel the peppers and eggplant and remove the seeds of the peppers and set them aside.
- Prepare the tomato by removing the skin and the seeds (optional) and roughly chop them.
- Mince the garlic, chop the parsley, and cut the lemon in half.
- If you have a food processor, add the eggplant, peppers, tomatoes, garlic, and salt to the food processor and pulse until you achieve a coarse texture.
- Add the chopped parsley, juice the lemon into the processor, and pulse 2 or 3 more times to combine. (Don’t blend too much after you’ve added the parsley or the dip will become a greenish color.)
- Serve with bread
Video
Nutrition
Serving: 100gCalories: 62kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 202mgPotassium: 347mgFiber: 4gSugar: 5gVitamin A: 1575IUVitamin C: 67mgCalcium: 22mgIron: 1mg
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