📝 About This Recipe
Kyopolou is the undisputed crown jewel of Bulgarian summer appetizers, capturing the smoky essence of the Balkans in every bite. This vibrant spread combines fire-roasted eggplants and sweet red peppers with a punchy garlic kick and the richness of high-quality walnuts. Whether served as a rustic dip or a side to grilled meats, its complex layers of charred sweetness and nutty texture make it an unforgettable addition to any Mediterranean-style feast.
🥗 Ingredients
The Roasted Vegetables
- 2 pieces Large Eggplants (firm and shiny, about 1.5 lbs total)
- 4 pieces Red Bell Peppers (sweet and fleshy)
- 1 piece Green Bell Pepper (for a slight grassy contrast)
- 2 pieces Roma Tomatoes (ripe and firm)
The Aromatics and Texture
- 4-5 pieces Garlic Cloves (peeled and crushed with a pinch of salt)
- 1/2 cup Walnut Halves (toasted and finely chopped or crushed)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
The Dressing
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 2 tablespoons Red Wine Vinegar (adjust to taste for acidity)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) or, for the most authentic flavor, fire up an outdoor charcoal grill. The goal is to achieve a deep char on the skins.
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2
Wash and dry the eggplants and peppers. Use a fork to prick the eggplants in a few places to prevent them from bursting during roasting.
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3
Place the eggplants and peppers on a baking sheet lined with parchment paper. Roast in the oven, turning occasionally. The peppers will take about 20-25 minutes, while the eggplants may need 40-45 minutes until they are collapsed and soft.
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4
Once the peppers are charred and blistered, remove them and place them in a bowl covered with plastic wrap or in a sealed paper bag for 10 minutes. This creates steam, making them easy to peel.
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5
While the vegetables roast, grate the tomatoes into a small bowl, discarding the skins. Simmer the grated tomato pulp in a small saucepan over medium heat for 5-7 minutes until the liquid reduces and it thickens into a paste.
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6
Peel the charred skin off the peppers, remove the stems, and scrape out the seeds. Do not rinse them under water, as you'll lose the precious smoky flavor.
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7
Peel the eggplants and place the flesh in a colander for 10 minutes to drain any bitter juices.
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8
Traditionally, Kyopolou is made using a wooden mortar and pestle for a rustic texture. If using one, pound the garlic with salt first, then add the vegetables one by one.
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9
If you prefer a modern method, finely chop the roasted peppers and eggplants by hand on a large cutting board until they form a chunky paste. Avoid using a food processor, which can turn the dip into a watery puree.
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10
In a large mixing bowl, combine the chopped eggplants, peppers, thickened tomato paste, crushed garlic, and chopped walnuts.
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11
Slowly drizzle in the olive oil and red wine vinegar while stirring vigorously with a wooden spoon to emulsify the dressing into the vegetables.
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12
Fold in the fresh parsley and season with black pepper. Taste and add more salt or vinegar if needed; the flavors should be bold and bright.
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13
Let the Kyopolou rest at room temperature for at least 30 minutes before serving to allow the garlic and smoke flavors to meld beautifully.
💡 Chef's Tips
For the most authentic flavor, roast the vegetables over an open flame or charcoal grill until the skins are completely blackened. Always drain the roasted eggplant flesh in a colander; this removes excess moisture and prevents the dip from becoming soggy. Resist the urge to use a blender; the chunky, hand-chopped texture is what defines a true Bulgarian Kyopolou. If you find the garlic too sharp, you can roast the garlic cloves in their skins alongside the peppers for a mellower, sweeter profile. Make this a day in advance; the flavors deepen significantly after 24 hours in the refrigerator.
🍽️ Serving Suggestions
Serve at room temperature with thick slices of toasted crusty bread or warm pita. Pair with a chilled glass of Rakia or a crisp dry white wine like Sauvignon Blanc. Use it as a garnish for grilled kebapche (Bulgarian grilled meat) or roasted lamb. Include it as part of a traditional Balkan 'Meze' platter alongside Sirene (feta-style cheese) and olives. Spread it inside a sandwich with grilled halloumi and fresh arugula for a gourmet lunch.