Kyopoolu is a popular Bulgarian and Turkish relish made principally from roasted eggplants and garlic. Often capsicum, tomatoes, parsley are added. Kyopolou can be consumed as a bread spread, a condiment, or as a salad.
The kyopolou is a typical eggplant appetiser for the Bulgarian cuisine. The relish is popular in the Balkans in different variants and names (e.g. Ajvar in Serbia).
- 700 g eggplant, washed and halved lengthwise
- 2 green capsicum, 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 flavour)
- 2 garlic cloves, crushed
- 2 tablespoons red-wine vinegar
- ¾ teaspoon salt, more or less to taste
- lemon juice to taste, optional
- Broil eggplant and peppers, skin-side up, until blackened. Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, remove skins.
- 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.
- 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.