Roasted Eggplant & Bell Pepper Dip | Kyopolou


Serves 4-6

Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish.

Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic.

Ingredients:

3 eggplants
4 red bell peppers
3 tomatoes (I used roma)
2-5 cloves garlic
fresh parsley, to taste
1-2 Tbsp red wine vinegar
olive oil, as needed
salt
pepper

Method:

1. Rinse and poke holes in the eggplant. This prevents unsightly explosions.


2. Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven.

NOTE: For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet – about 30 minutes.


Everything will get all wrinkly and charred.

I know what you’re thinking.

Looks like “ew.”

I promise you, wrinkly and charred is where the flavor’s at!


As you scoop the eggplant out of the charred skin, the flesh retains some of the smoky flavor.


The same for the peppers – simply peel off the tough skin and, underneath you have soft, sweet, red magic.


Be sure to drain off the extra juices from the roasted veggies, especially the eggplant.

This being my first time to use my new food processor, I had no idea that they leak from the center when there is too much liquid.

Oops.

Add a splash of vinegar to brighten the flavors up.


Add a little garlic or –  in my case – a small army. Crush it before adding.


Throw in a handful of parsley and drizzle in a little olive oil. But be careful of that pesky overflow.


Give it a quick whirr-buzz until blended.


Put in a bowl with a leaf of parsley, and serve  the next day at room temperature or chilled.


  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish.Roasted Eggplant & Bell Pepper Dip | Kyopolou
Servings
4-6people
Servings
4-6people
Ingredients
Instructions
  1. Rinse and poke holes in the eggplant.
  2. Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven.
  3. Scoop the eggplant and peppers out of the charred skin and drain off any extra juices
  4. Add all ingredients to a food processor until blended.
Recipe Notes

For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet - about 30 minutes.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

2 Comments

  1. Proving what I said about the influence of Turkish on Bulgarian cuisine, this is similar to a Turkish dish called köpoğlu and its name comes from a Turkish insult, köpekoğlu (son of dog). It looks fantastic! And a lot like Turkish food.

Leave a Reply