I first tasted this special dip, of all places, at a breakfast buffet at a hotel in Sofia, Bulgaria. With my Hungarian grandmother famous for her less-than inspiring cooking from the region, who could have guessed a simple hotel buffet would change my world culinary outlook for ever. Three distinctly Bulgarian foods at one sitting changed everything: kyopolou, the transformative Bulgarian yogurt, and sirene (Bulgarian feta).

Kyopolou - Bulgarian Eggplant Pepper Spread

Kyopolou – Eggplant Pepper Spread

This Bulgarian spread or dip is served before meals with warm pita bread to scoop it up. It makes for a refreshingly clean tasting vegetable dip that is especially delicious at the height of summer. Store bought roasted peppers can make this recipe in 15 minutes and will still taste pretty darn good.

5 from 1 vote

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Course: Appetizer, Condiment, Dip

Cuisine: Bulgaria, Eastern European

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
Rimmed baking sheet

Ingredients

2 lb Eggplants, halved lengthwise
2 large Green or red bell peppers, cored and halved lengthwise
3 tbsp Extra virgin olive oil
2 Ripe Roma tomatoes, seeded and finely chopped (or 1 14.5 oz can diced tomatoes, drained)
3 tbsp Fresh parsley leaves, chopped
2 cloves Garlic, crushed
3 tbsp Red wine vinegar
¾ tsp Salt

US Customary – Metric

Instructions

Roast and Peel Vegetables – Broil eggplant and peppers, skin-side up, until blistered and blackened. Transfer to a bowl, cover and steam for 10 minutes. When cool enough to handle, remove skin.
Process Vegetables – Puree eggplant, garlic, and peppers in a food processor until smooth. Drizzle in olive oil with engine running.
Assemble – Transfer mixture to a bowl and thoroughly mix in remaining ingredients. Salt and pepper to taste. Serve at room temperature with warm pita or another bread for spreading, as a side to grilled meat, or piled on a hamburger.