Roasted Eggplant & Bell Pepper Dip | Kyopolou
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Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish.
Servings
4-6 people
Servings
4-6 people
Roasted Eggplant & Bell Pepper Dip | Kyopolou
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 3 eggplants
  • 4 red bell peppers
  • 1 tomato , roma preferred
  • 2-5 cloves garlic
  • parsley , fresh, to tast
  • 1-2 Tbsp red wine vinegar
  • olive oil , as needed
  • salt
  • pepper
Servings: people
Units:
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.