📝 About This Recipe
A cornerstone of Balkan cuisine, Kyopolou is a vibrant, smoky relish that captures the essence of a Bulgarian summer harvest. This rustic spread marries the silky texture of charred eggplants with the sweetness of fire-roasted red peppers and a sharp, garlicky kick. It is a versatile masterpiece, serving equally well as a robust appetizer, a side dish for grilled meats, or a simple, soul-warming spread on crusty bread.
🥗 Ingredients
The Roasted Base
- 2 large Globe Eggplants (firm and shiny)
- 4 large Red Bell Peppers (Kapia variety is preferred if available)
- 1 medium Green Bell Pepper (adds a subtle grassy note)
- 2 medium Roma Tomatoes (ripe and fleshy)
Aromatics and Seasoning
- 4-6 pieces Garlic Cloves (peeled and crushed into a paste)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 2 tablespoons Red Wine Vinegar (adjust to taste for acidity)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Optional Garnishes
- 1/4 cup Walnuts (toasted and crushed)
- 50 grams Feta Cheese (crumbled for topping)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat, or set your oven to 450°F (230°C). For the most authentic smoky flavor, an outdoor charcoal grill or a gas flame is highly recommended.
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2
Wash and dry the eggplants and peppers. Prick the eggplants a few times with a fork to prevent them from bursting during the roasting process.
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3
Place the eggplants and peppers directly over the flame or on a baking sheet. Roast, turning occasionally, until the skins are completely charred and blackened, and the flesh feels soft. This usually takes 20-30 minutes for eggplants and 15-20 minutes for peppers.
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4
Once roasted, place the hot peppers and eggplants in a large bowl and cover tightly with plastic wrap or a lid. Let them steam for 15 minutes; this makes peeling the skins effortless.
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5
While the vegetables steam, roast the tomatoes briefly until the skins crack, then peel and finely dice them, discarding excess seeds and liquid.
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6
Carefully peel the charred skins off the eggplants and peppers. Remove the stems and seeds from the peppers. Do not rinse them under water, as you will wash away the precious smoky oils.
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7
Place the peeled eggplant flesh in a colander for 5-10 minutes to drain any bitter juices.
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8
Traditional method: Place the eggplant, peppers, and garlic in a large wooden mortar and pestle. Pound them into a coarse, chunky paste. Alternatively, finely chop them by hand with a sharp knife.
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9
Transfer the mixture to a mixing bowl and stir in the diced tomatoes.
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10
In a small jar, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
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11
Pour the dressing over the vegetable mixture and add the chopped parsley. Stir well to combine all the flavors.
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12
Taste and adjust the seasoning, adding more salt or vinegar if needed. The garlic should be prominent but not overpowering.
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13
Let the Kyopolou rest at room temperature for at least 30 minutes before serving to allow the flavors to meld beautifully.
💡 Chef's Tips
For the best flavor, roast your vegetables over charcoal or a gas burner to get that signature 'burnt' aroma. Avoid using a food processor if possible; a pulse setting is okay, but hand-chopping provides the superior rustic texture that defines this dish. If the eggplants are particularly seedy, try to scrape some of the seed clusters out after roasting to ensure a smoother relish. Always drain the roasted eggplant in a colander; the liquid can be bitter and make the relish too watery. Kyopolou tastes even better the next day after the garlic and vinegar have fully permeated the vegetables.
🍽️ Serving Suggestions
Serve as a dip with warm, grilled pita bread or thick slices of toasted sourdough. Pair with a chilled glass of Rakia or a crisp dry white wine like Sauvignon Blanc. Use it as a vibrant side dish alongside grilled lamb chops or Bulgarian kebapche. Top with crumbled Sirene (Bulgarian white cheese) or Feta and crushed walnuts for added texture. Spread it inside a sandwich with roasted meats and fresh greens for a gourmet lunch.