Bulgarian Eggplant-Pepper Spread Recipe (Kiopoolu)

Bulgarian Kiopoolu
© 2008 Barbara Rolek
Ratings (6)
  • Total: 70 mins
  • Prep: 30 mins
  • Cook: 40 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
112 Calories
6g Fat
15g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 112
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 228mg 10%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 15%
Protein 3g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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 garlic cloves (crushed)
  • 2 tablespoons red-wine vinegar
  • 3/4 teaspoon salt  (or to taste)
  • Optional: lemon juice to taste

Steps to Make It

  1. Broil eggplant and peppers, skin-side up, until blackened. Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes.

  2. When cool enough to handle, remove skins.

  3. 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.

  4. 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.