Eggplant-Pepper Spread (Kiopoolu)
Kiopoolu is a Bulgarian roasted eggplant-pepper
spread used as an appetizer on bread or as an accompaniment to grilled meats.
It is similar to Croatian / Serbian ajvar except green bell peppers are used
instead of red and tomatoes are added.
Prep Time: 30 minutes
Total Time: 30 minutes
Makes 6-8 servings of Bulgarian Eggplant-Pepper
Spread
Ingredients:
-
1 1/2 pounds eggplant, washed and halved lengthwise
-
2 green bell peppers, washed, seeded and halved
-
3 tablespoons olive oil
-
2 firm-ripe Roma tomatoes, washed, seeded and finely chopped
-
3 tablespoons chopped fresh parsley or coriander (or mint for a
Middle Eastern flavor)
-
2 crushed garlic cloves
-
2 tablespoons red-wine vinegar
-
3/4 teaspoon salt, more or less to taste
-
Lemon juice to taste, optional
Directions:
Broil eggplant and peppers, skin-side up, until
blackened. Transfer to a heatproof bowl and cover with plastic wrap to steam
for 10 minutes. When cool enough to handle, remove skins.
Puree eggplant and peppers in a food processor until
smooth. Slowly pour in the olive oil through the food chute and process until
well incorporated.
Transfer mixture to a large bowl and add remaining
ingredients, mixing well. Season to taste with salt and black pepper. Serve at
room temperature with breads or grilled meats. Refrigerate leftovers.
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