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.
Bulgarian Eggplant-Pepper Spread (Kiopoolu)
Prep Time: 30 minutes
Total Time: 30 minutes
Makes 6-8 servings of Bulgarian Eggplant-Pepper Spread
– 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
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.