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Bulgarian Kyopolou recipe

Bulgarian Kyopolou Recipe

A traditional Bulgarian roasted eggplant and pepper spread made with garlic, tomatoes, olive oil, vinegar, and fresh parsley. Smoky, flavorful, and perfect served with bread, grilled meats, or fresh vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time: 1 hour
Total Time 2 hours
Servings: 6
Course: Side Dish
Cuisine: Bulgarian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants
  • 3 large red peppers preferably kapia peppers
  • 1 medium tomato finely chopped
  • 3 –4 garlic cloves minced
  • 3 tbsp olive oil
  • 1 –2 tablespoons red wine vinegar or lemon juice
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • 1 small chili pepper finely chopped (optional)

Equipment

  • 1 Baking sheet or grill
  • 1 Large mixing bowl
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Food processor (optional)

Method
 

  1. Roast the eggplants and peppers until the skins are charred and blistered and the vegetables are completely softened.
  2. Place the roasted peppers in a covered bowl for 15–20 minutes to steam.
  3. Peel the peppers and remove the seeds.
  4. Peel the eggplants and allow them to drain for several minutes to remove excess moisture.
  5. Finely chop the roasted vegetables by hand or pulse briefly in a food processor.
  6. Transfer to a large bowl.
  7. Add the chopped tomato, garlic, olive oil, vinegar, parsley, salt, and black pepper.
  8. Mix thoroughly until combined.
  9. Taste and adjust seasoning as needed.
  10. Cover and refrigerate for at least 1 hour before serving.
  11. Serve chilled or at room temperature with warm bread, pita, crackers, grilled meats, or Bulgarian sirene cheese.

Notes

  • Kapia peppers provide the most authentic Balkan flavor.
  • For extra smokiness, roast the vegetables over charcoal or an open flame.
  • Do not overblend; traditional Kyopolou should have a rustic texture.
  • The flavor often improves after resting overnight in the refrigerator.