Bulgarian Eggplant-Pepper Spread Recipe (Kiopoolu)

Bulgarian Kiopoolu
© 2008 Barbara Rolek
  • 70 mins
  • Prep: 30 mins,
  • Cook: 40 mins
  • Yield: 6 to 8 Servings
Ratings (6)

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.

What You'll Need

  • 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

How 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.
    Nutritional Guidelines (per serving)
    Calories 112
    Total Fat 6 g
    Saturated Fat 1 g
    Unsaturated Fat 4 g
    Cholesterol 0 mg
    Sodium 228 mg
    Carbohydrates 15 g
    Dietary Fiber 4 g
    Protein 3 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)