Bulgarian Eggplant-Pepper Spread Recipe (Kiopoolu)

Bulgarian Kiopoolu
© 2008 Barbara Rolek
  • 70 mins
  • Prep: 30 mins,
  • Cook: 40 mins
  • Yield: 6 to 8 Servings
Ratings (4)

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.

What You'll Need

  • 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 garlic cloves (crushed)
  • 2 tablespoons red-wine vinegar
  • 3/4 teaspoon salt  (or to taste)
  • Optional: lemon juice to taste

How to Make It

  1. Broil eggplant and peppers, skin-side up, until blackened. Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes.
  2. When cool enough to handle, remove skins.
  3. 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.
  4. 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.