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.
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Servings: 6
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
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.
Notes
- Leftovers can be refrigerated for 3-4 days.
- Jarred roasted red peppers make a great substitute.
Nutrition
Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 297mg | Potassium: 494mg | Fiber: 6g | Sugar: 7g | Vitamin A: 409IU | Vitamin C: 50mg | Calcium: 22mg | Iron: 1mg