bulgarian eggplant dip (kyopolou)
Author: 
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 2 eggplants
  • 4 to 5 sweet peppers (red and green mixed)
  • 2 to 3 medium tomatoes
  • 4 cloves garlic, crushed
  • 1½ tablespoons red wine vinegar
  • 1 tablespoon sunflower oil
  • ½ teaspoon salt (and more to taste, depending on the size of your vegetables)
  • parsley (to garnish, optional)
Instructions
  1. Bake/roast the eggplants, tomatoes, and peppers in the oven at 425 degrees F (220 degrees C), cool, peel off skin, and cut into small pieces.*
  2. Add the crushed garlic.
  3. Mix well and add oil, vinegar, and salt to taste.
  4. Arrange in a serving dish, top with finely chopped parsley, if using.
  5. Serve with toasted bread or breadsticks.
  6. The last part of Stefan's recipe states "Unbelievably tasty!!" He does not lie.
Notes
* I roasted my vegetables 30 minutes (smaller peppers and tomatoes) and 40 minutes (eggplants); your roasting will depend on the size of your vegetables. My eggplants were really seedy so I seeded them -- mostly. In the end, I ended up with about a 1:1 ratio of eggplants to peppers.
Recipe by story of a kitchen at https://www.storyofakitchen.com/appetizers/bulgarian-eggplant-dip/