It's one of my favorite appetizers . It can be used as a salad, a dip or a spread on a slice of bread. I don't know whether the origin is Bulgaria or Turkey. Bulgarian and Turkish cuisine have some similarities. This is because Bulgaria was invaded by the Ottoman empire and enslaved for 500 years. The name Kyopolu sounds Turkish and apparently Bulgarians adopted it. So I don't really know . I usually use the grill to roast eggplant and peppers because it gives them an additional smoky flavor. You, however can roast them on your stove if it's glass ceramic stove top or broil them in the oven.
Today, I used Anaheim peppers but when the Hatch Chilli is in season I prefer them. Seriously you can prepare this salad with any kind of peppers.
Don't forget to make some wholes in the eggplant before you start to cook, unless you want it to explode :)
Here is how they look roasted.
After they are done let them sit covered in a bowl so they can peel easily . After 5 min, peel and chop them finely the way it's shown in the pictures below
This salad makes a wonderful leftover. You can also can it but oil and vinegar should be skipped in this case and added when you open the jar.
Ingredients :
1 big roasted and peeled eggplant
5 roasted and peeled peppers (Anaheim, Hatch, Poblano)
6 garlic cloves
3 Tbsp. chopped parsley
3 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
Salt to taste
Pecans/Walnuts to garnish (optional)
Chop peeled eggplant and peppers. Add smashed and chopped garlic cloves. Add parsley, olive oil, salt and vinegar . Mix well and refrigerate for an hour . Before serving garnish with pecans/walnuts.
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