Tuesday, September 14, 2010

Kiopoolu / кьопоолу / kyopoolu

Eggplant and pepper spread:

6 grilled and peeled red bell peppers
2-3 grilled and peeled eggplants

3 medium size peeled and seeded tomatoes
4-5 crushed cloves garlic
5 tbsp of fresh and chopped parsley
5 tbsp sunflower oil
2 tbsp cider vinegar
 salt (more or less to taste)

Grill eggplants and peppers, until blackened. Cut eggplant lengthwise so the bitter juices will drain. Transfer to a heatproof bowl and cover with plastic wrap to steam. When cool enough to handle, remove skins.

Puree eggplant and peppers in a food processor until smooth. Pour into a bowl and add the rest of the other ingredients.

A photograph is showing two more ideas for fans of this delicacy kyopoolu: divide into three parts: the first part leave plain; to the second part add mayonnaise, into third part add Bulgarian sheep feta cheese.


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