Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Eggplant Pepper Spread (Kiopoolu)

 

Eggplant Pepper Spread (Kiopoolu)

Kiopoolu is a Bulgarian roasted eggplant-pepper spread used as an appetizer on bread or as an accompaniment to grilled meats.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr 1 min
Course: Appetizer
Cuisine: Bulgaria
Keyword: eggplant
Servings: 10
Calories: 112kcal

Ingredients

  • lb eggplant
  • 2 green bell peppers
  • 2 tbsp olive oil
  • 2 firm-ripe Roma tomatoes
  • 3 tbsp chopped fresh parsley
  • 2 garlic cloves
  • 2 tbsp red-wine vinegar
  • ¾ tsp salt

Instructions

  • 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.

Nutrition

Calories: 112kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g

Photo credit and inspiration: aussietaste.com.au, thespruceeats.com

Written by

Related Post

Tofu Greek Salad with Char-grilled Vegetables
Tofu Greek Salad with Char-grilled Vegetables
This salad has a great mix of salty, creamy, crunchy and soft.

Leave a Reply

Best Dish Recipes from the Balkans | Eggplant Pepper Spread (Kiopoolu) - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Eggplant Pepper Spread (Kiopoolu)

 

Eggplant Pepper Spread (Kiopoolu)

Kiopoolu is a Bulgarian roasted eggplant-pepper spread used as an appetizer on bread or as an accompaniment to grilled meats.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr 1 min
Course: Appetizer
Cuisine: Bulgaria
Keyword: eggplant
Servings: 10
Calories: 112kcal

Ingredients

  • lb eggplant
  • 2 green bell peppers
  • 2 tbsp olive oil
  • 2 firm-ripe Roma tomatoes
  • 3 tbsp chopped fresh parsley
  • 2 garlic cloves
  • 2 tbsp red-wine vinegar
  • ¾ tsp salt

Instructions

  • 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.

Nutrition

Calories: 112kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g

Photo credit and inspiration: aussietaste.com.au, thespruceeats.com

Written by

Related Post

Tofu Greek Salad with Char-grilled Vegetables
Tofu Greek Salad with Char-grilled Vegetables
This salad has a great mix of salty, creamy, crunchy and soft.

Leave a Reply