|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|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.