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