|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||15%|
|*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.|
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 with the addition of tomatoes and green bell peppers instead of red.
- 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.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.