Roasted Eggplant Spread (bulgarian Bruschetta: Kyopolou)

This traditional Bulgarian spread, known as Kyopolou, is a delicious and flavorful appetizer made with roasted eggplants, peppers, and tomatoes. It's perfect for spreading on bread or crackers, and it's a great addition to any party or gathering.

Roasted Eggplant Spread (bulgarian Bruschetta: Kyopolou)

Ingredients

  • 2 large eggplants
  • 2 red bell peppers
  • 2 tomatoes
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants, peppers, and tomatoes with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skins are charred and the vegetables are soft.
  3. Remove the roasted vegetables from the oven and let them cool. Once cooled, peel off the charred skins and chop the flesh into small pieces.
  4. In a large bowl, mix the chopped vegetables with the onion, garlic, olive oil, and red wine vinegar. Season with salt and pepper to taste.
  5. Refrigerate the spread for at least 1 hour to allow the flavors to meld together.
  6. Before serving, garnish with chopped fresh parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Baking sheet Large bowl

Tools

Knife Cutting board Fork

Serving suggestions

Serve the roasted eggplant spread with crusty bread or crackers, alongside a selection of cheeses and olives.

Tips & tricks

For a smokier flavor, you can grill the vegetables instead of roasting them in the oven.

Cost

$8