Name: Kyopolou
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: Bulgarian
Ingredients: 600 g aubergines; 2 red bell peppers, about 300 g total; 1 ripe tomato, about 120 g, peeled and finely chopped; 2 garlic cloves, crushed; 30 ml sunflower oil or olive oil; 10 ml red wine vinegar; 10 g parsley, finely chopped; 3 g fine salt

Ingredients

Batch

600 g aubergines
2 red bell peppers, about 300 g total
1 ripe tomato, about 120 g, peeled and finely chopped
2 garlic cloves, crushed
30 ml sunflower oil or olive oil
10 ml red wine vinegar
10 g parsley, finely chopped
3 g fine salt

Instructions

Pierce the aubergines and roast with the whole peppers underPierce the aubergines and roast with the whole peppers under a hot oven grill or on an outdoor grill, turning often. Remove the peppers when blistered and the aubergines when collapsed and soft, about 25–40 minutes.
Cover the peppers in a bowl for 10 minutes, thenCover the peppers in a bowl for 10 minutes, then peel and deseed them. Peel the aubergines. Leave the flesh of both in a sieve for 10 minutes.
Chop the roasted vegetables finely with a knifeChop the roasted vegetables finely with a knife. Fold in the tomato, garlic, oil, vinegar, parsley, and salt.
Taste and adjust the vinegar only after mixingTaste and adjust the vinegar only after mixing. Serve cool or at room temperature.

Kyopolou Recipe

Kyopolou

Ingredients

Instructions

Serving Ideas

Substitutions

Chef Tips

Storage

Allergen Notes

Reference