Roasted Eggplant Spread With Roasted Bell Peppers (bulgarian Bruschetta: Kyopolou With Roasted Bell Peppers)

This Roasted Eggplant Spread with Roasted Bell Peppers, also known as Kyopolou, is a traditional Bulgarian appetizer that is perfect for spreading on bread or crackers. It's a flavorful and healthy dish that is easy to make and great for entertaining.

Roasted Eggplant Spread With Roasted Bell Peppers (bulgarian Bruschetta: Kyopolou With Roasted Bell Peppers)

Ingredients

  • 2 large eggplants
  • 2 red bell peppers
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants and bell peppers with a fork and place them on a baking sheet.
  3. Roast in the oven for 45 minutes, or until the vegetables are soft and the skins are charred.
  4. Remove the vegetables from the oven and let them cool.
  5. Peel the skin off the eggplants and bell peppers, then chop the flesh into small pieces.
  6. In a bowl, mix the chopped vegetables with olive oil, garlic, lemon juice, salt, and pepper.
  7. Refrigerate the spread for at least 1 hour before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

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

Supplies

Baking sheet Knife Bowl

Tools

Oven Fork

Serving suggestions

Serve the Roasted Eggplant Spread with Roasted Bell Peppers on toasted bread or with crackers. It can also be served as a dip with fresh vegetables.

Tips & tricks

For a smokier flavor, you can grill the eggplants and bell peppers instead of roasting them in the oven.

Cost

$8