📝 About This Recipe
A crown jewel of Balkan cuisine, Kyopolou is a smoky, velvety spread that captures the essence of a late summer harvest in Bulgaria. This rustic preserve combines fire-roasted eggplants and sweet red peppers with a pungent kick of garlic and the brightness of fresh tomatoes. Whether served as a chunky relish or a smooth dip, its deep umami profile and charred aroma make it an addictive addition to any mezze platter.
🥗 Ingredients
The Roasted Base
- 4 large Globe Eggplants (firm and shiny, about 3 lbs total)
- 6 large Red Bell Peppers (Kapia variety is preferred for sweetness)
- 3 medium Roma Tomatoes (fleshy and ripe)
Aromatics and Seasoning
- 6-8 pieces Garlic Cloves (peeled and crushed to a paste)
- 1 bunch Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 2-3 tablespoons Red Wine Vinegar (adjust to taste for acidity)
- 1.5 teaspoons Sea Salt (or more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Walnuts (finely crushed, optional for texture)
👨🍳 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 and collapsed. This usually takes 20-30 minutes for eggplants and 15-20 minutes for peppers.
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4
As the vegetables finish roasting, place them in a large bowl and cover tightly with plastic wrap or a lid. Let them steam for 15 minutes; this makes the skins slide off effortlessly.
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5
While the vegetables steam, grate the tomatoes into a small saucepan, discarding the skin. Simmer the tomato pulp over medium heat for 10 minutes until reduced by half and thickened into a paste.
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6
Peel the charred skins off the peppers and eggplants. Remove the seeds and stems 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 10 minutes to drain any bitter juices.
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8
On a large wooden cutting board, finely chop the roasted eggplants and peppers together using a heavy knife until they form a chunky, cohesive mass. Alternatively, use a mortar and pestle for a more traditional, rustic texture.
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9
Transfer the chopped vegetables to a large mixing bowl. Fold in the reduced tomato paste, crushed garlic, and finely chopped parsley.
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10
Slowly drizzle in the olive oil and red wine vinegar while stirring constantly. The mixture should become glossy and slightly emulsified.
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11
Season with sea salt, black pepper, and fold in the crushed walnuts if using for extra depth.
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12
For immediate serving, let the flavors marry at room temperature for at least an hour. For preserving, pack into sterilized jars, leaving 1/2 inch headspace, and process in a boiling water bath for 15 minutes.
💡 Chef's Tips
For the best flavor, roast your vegetables over real wood or charcoal to get that signature 'Balkan smoke'. Avoid using a food processor if possible; the blade can make the eggplant seeds bitter and the texture too mushy. If your eggplants are particularly seedy, try to scrape out the largest clusters of seeds after roasting to ensure a smoother paste. Always taste and adjust the vinegar at the very end; the sweetness of the peppers varies, and you may need more acidity to balance it. Store fresh Kyopolou in the fridge for up to 5 days; the flavor actually improves after the first 24 hours.
🍽️ Serving Suggestions
Serve as a traditional appetizer alongside crusty rustic bread and a thick slice of Bulgarian Sirene (feta) cheese. Pair with a glass of chilled Rakia or a crisp dry white wine like Sauvignon Blanc. Use it as a rich side dish for grilled meats, especially lamb kebabs or pork steaks. Spread it inside a warm pita with grilled halloumi and fresh cucumbers for a fantastic vegetarian lunch. Dollop over a bowl of thick Greek yogurt for a creamy, smoky savory snack.