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Kyopolou (kyopoulou): photo of the dish
Illustrative photo: Ikonact — CC BY-SA 3.0, Wikimedia Commons
Salads & starters

Kyopolou (kyopoulou)

A rustic purée of grilled red peppers and aubergines, melted down with garlic and vinegar, served lukewarm or cold on bread. A signature dish of Bulgarian tables, it is eaten mostly in summer, as a starter or a side.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

165 kcal per serving

Protein
4.7 g
Carbohydrates
14.2 g
of which sugars
12.3 g
Fat
7.5 g
Fiber
10.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to grill. Prick the aubergines and peppers with a fork, then place them on a tray lined with baking paper.
  2. Grill the vegetables, turning them, until the skin is blackened and blistered, about 20 minutes for the peppers and 30 minutes for the aubergines.
  3. Put them in a bag or a bowl covered with a tea towel and let them cool for 10 minutes so the skin peels off easily.
  4. Peel the vegetables, remove the seeds from the peppers and drain the aubergines in a sieve for about ten minutes.
  5. Finely chop the aubergine and pepper flesh with a knife or a mincer, without reducing it to mush.
  6. Grate the tomatoes and crush the garlic. Mix them with the chopped vegetables, oil, vinegar, salt and pepper.
  7. Simmer everything gently in a saucepan for 15 minutes, stirring often, until you have a thick purée.
  8. Taste, adjust the seasoning and let it cool or come to room temperature before serving on toasted bread.

Variations and tips

Smoky version. Replace part of the peppers with a tinned smoked pepper for a deeper flavour.

With what you can find here. Peppers and aubergines are available everywhere; sweet paprika stands in for the Bulgarian pepper.

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Original Ecomely recipe.