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kyopolou and bread in dishes on a tile countertop.

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.
4.34 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 20 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine Bulgarian
Servings 6 people


  • 1 oven or gas stovetop
  • 1 Food processor optional


  • 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)


  • 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


Keyword dips, eggplant, peppers, vegetarian
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