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.
- 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
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||4 g|