Kiopoolu is a Bulgarian roasted eggplant-pepper spread used as an appetizer on bread or as an accompaniment to grilled meats. It is similar to Croatian / Serbian ajvar except green bell peppers are used instead of red and tomatoes are added.
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Makes 6-8 servings of Bulgarian Eggplant-Pepper Spread
Prep Time: 30 minutes
Ingredients:
- 1 1/2 pounds eggplant, washed and halved lengthwise
- 2 green bell peppers, washed, seeded and halved
- 3 tablespoons olive oil
- 2 firm-ripe Roma tomatoes, washed, seeded and finely chopped
- 3 tablespoons chopped fresh parsley or coriander (or mint for a Middle Eastern flavor)
- 2 crushed garlic cloves
- 2 tablespoons red-wine vinegar
- 3/4 teaspoon salt, more or less to taste
- Lemon juice to taste, optional
Preparation:
- Broil eggplant and peppers, skin-side up, until blackened. Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, remove skins.
- Puree eggplant and peppers in a food processor until smooth. Slowly pour in the olive oil through the food chute and process until well incorporated.
- Transfer mixture to a large bowl and add remaining ingredients, mixing well. Season to taste with salt and black pepper. Serve at room temperature with breads or grilled meats. Refrigerate leftovers.
