📝 About This Recipe
A jewel of Balkan cuisine, Kyopolou is a vibrant, smoky vegetable spread that captures the essence of a Bulgarian summer. This rustic dish combines fire-roasted eggplants and sweet red peppers with a punchy infusion of garlic, high-quality olive oil, and fresh parsley. Whether served as a chunky relish or a smooth dip, its deep umami flavor and charred aroma make it an unforgettable centerpiece for any appetizer spread.
🥗 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 touch of grassy brightness)
- 1 piece Roma Tomato (large, ripe)
The Flavor Base
- 4-5 pieces Garlic Cloves (peeled and crushed into a paste)
- 1/4 cup Extra Virgin Olive Oil (use a robust, high-quality oil)
- 2 tablespoons Red Wine Vinegar (or apple cider vinegar for acidity)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Optional Additions & Garnish
- 1/4 cup Walnuts (finely crushed, for texture)
- 2 pieces Fresh Parsley Sprigs (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). For the most authentic smoky flavor, you can also roast the vegetables over an open gas flame or on an outdoor charcoal grill.
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2
Wash and dry the eggplants and peppers. Using a fork, prick the eggplants in several places to prevent them from bursting in the oven.
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3
Place the eggplants and peppers on a baking sheet lined with parchment paper. Roast the vegetables, turning them occasionally.
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4
Remove the peppers after about 25-30 minutes once the skins are charred and blistered. Continue roasting the eggplants for another 15-20 minutes until they are very soft and collapsing.
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5
Place the hot roasted peppers in a bowl and cover tightly with plastic wrap or place them in a paper bag for 10 minutes; the steam will make them much easier to peel.
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6
While the peppers steam, roast the whole tomato in the oven for about 10 minutes until the skin cracks, then remove and let cool.
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7
Peel the charred skin off the peppers, remove the stems, and scrape out all the seeds. Do not rinse them under water, as this washes away the smoky flavor.
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8
Slice the eggplants in half lengthwise and scoop out the creamy flesh with a spoon, discarding the tough, charred skins.
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9
Place the eggplant flesh in a colander for 10 minutes to drain any bitter juices. This ensures your dip isn't watery.
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10
Traditionally, Kyopolou is made in a large wooden mortar and pestle. If using one, pound the garlic and salt first, then add the vegetables one by one. If not, finely chop all vegetables by hand for a rustic texture, or pulse briefly in a food processor for a smoother consistency.
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11
Peel and finely chop the roasted tomato, discarding the excess seeds and liquid, and add it to the vegetable mixture.
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12
In a small bowl, whisk together the olive oil and vinegar. Slowly pour this over the vegetable mixture while stirring constantly.
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13
Fold in the finely chopped parsley and crushed walnuts (if using). Season with additional salt and black pepper to taste.
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14
Transfer the Kyopolou to a serving bowl. For the best flavor, let it sit at room temperature for at least 30 minutes to allow the garlic and smoke to meld.
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15
Garnish with a final drizzle of olive oil and a few fresh parsley leaves before serving.
💡 Chef's Tips
For the best smoky depth, roast the vegetables on a charcoal grill until the skins are completely blackened. Avoid using a blender; Kyopolou should have a distinct, slightly chunky texture rather than being a liquid purée. If your eggplants are particularly seedy, try to scrape out the larger clusters of seeds after roasting to ensure a smoother mouthfeel. Always let the dip chill or rest for a few hours before serving; the garlic mellows and the flavors intensify significantly over time. If the dip feels too acidic, add a tiny pinch of sugar to balance the vinegar and tomato.
🍽️ Serving Suggestions
Serve as part of a traditional Balkan 'Meze' platter alongside crusty sourdough bread or warm pita. Pairs beautifully with a glass of chilled Rakia or a crisp, dry Sauvignon Blanc. Use it as a side dish for grilled meats, especially Bulgarian Kebapche or Kyufte. Top with crumbled Bulgarian Sirene (feta) cheese for a salty, creamy contrast. Spread it inside a sandwich or wrap with roasted chicken and fresh greens.