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Smoky Aubergine (Eggplant) and Red Pepper Dip (Kyopolou)

Kyopolou is a Bulgarian aubergine dip. It’s smoky and a little zingy, and it’s one of those dishes that gets better over time, making it the perfect make-ahead dish for your next summer get-together. You can serve it as a dip, spread, condiment or salad.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 4 1x

Ingredients

Scale
  • 2 aubergines
  • 2 red sweet pointed peppers
  • 1 large tomato, deseeded and finely chopped
  • 1 garlic clove, minced
  • 5g fresh flat-leaf parsley, finely chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp extra-virgin olive oil, plus more for drizzling

Instructions

Gas hob method

  1. Place the aubergines directly over a gas burner set to high. Cook, turning occasionally, until completely blackened and collapsing, around 10 minutes. Transfer the charred aubergine to a large bowl, cover with cling film and leave to steam for 10 minutes.
  2. Place the peppers directly over a gas burner set to high. Cook, turning frequently, until charred all over, then transfer to a large bowl, cover with cling film and leave to steam for 10 minutes.

Oven method 

  1. Heat your oven grill to high. Place the aubergines on a foil-lined baking tray and prick all over with a fork. Grill, turning occasionally, until blackened and blistered on the outside and completely softened in the middle, 30 to 45 minutes, depending on the strength of your grill. Note: this method won’t yield as smoky an aubergine as the open flame method, but it’s better than simply roasting it.
  2. Heat your oven grill to high. Halve the peppers and place cut-side-down in a single layer on a large, non-stick baking sheet.  Grill for 15 to 20 minutes, or until blistered and softened, then transfer to a large bowl, cover with cling film and leave to steam for 10 minutes.
  3. Whichever method you use, carefully remove the burnt skins from the aubergines and peppers. Mash the aubergine flesh with a fork and finely chop the peppers, then transfer both to a sieve. Season generously with salt then leave to drain for 20 minutes – this will concentrate their flavour.
  4. Transfer the drained aubergine and peppers to a bowl, add the tomato, garlic, parsley, red wine vinegar and extra-virgin olive oil. Season with salt and pepper, to taste.
  5. To serve, transfer to a bowl, top with a drizzle of extra-virgin olive oil and enjoy. It will keep in the fridge for up to 4 days.

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