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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- Refrigerate the spread for at least 1 hour to allow the flavors to meld together.
- 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