Kyopolou is a popular Bulgarian and Turkish spread made from roasted eggplant and garlic. Other ingredients used are red bell pepper, onion and tomatoes. Hot peppers can also be used if you like spicy relish. Taste can vary from hot to sweet. This dish is generally made as a canned food for the winter season. Click here for the original recipe.
As said in my last post eggplant is widely used in Turkish and Indian cuisine. Kyopolou is similar to our Indian chutney / dip which is usually made in Southern part of India. Only thing is we add some tempering to the paste / chutney at the end before serving.
Kyopolou goes to the 2nd day of Week 1 under the theme-Cooking with Eggplant for BM 57. Here goes the recipe....
Ingredients:
Eggplant 1 large
Ripe tomato 2
Red bell pepper 1
Garlic cloves 4
Cilantro 1/4 cup
Vinegar 1 spoon
Olive oil 2 spoons
Salt to taste
Black pepper 1/2 spoon
Preparation:
Wash all the veggies thoroughly.
Apply little oil on eggplant, tomato and bell pepper.
Poke holes in eggplant and pace it on a oven safe tray along with tomatoes and bell pepper.
Bake / grill the veggies for 20 to 25 minutes flipping them around every 5 minutes.
If you do not have oven, cook the veggies on stove top till the veggies skin turns wrinkly.
Let the veggies cool down a bit to remove the skin off.
Take a blender add all the veggies in the jar after removing the skin.
Also add olive oil, garlic cloves, salt, cilantro, vinegar and black pepper powder.
Give it a pulse twice or grind it for about 30 seconds.
That's it Eggplant relish / dip / spread is ready to serve.
Transfer the dip into glass jar or plastic jar and refrigerate to preserve.
Check to see what my fellow bloggers are cooking for BM 57.
As said in my last post eggplant is widely used in Turkish and Indian cuisine. Kyopolou is similar to our Indian chutney / dip which is usually made in Southern part of India. Only thing is we add some tempering to the paste / chutney at the end before serving.
Kyopolou goes to the 2nd day of Week 1 under the theme-Cooking with Eggplant for BM 57. Here goes the recipe....
Ingredients:
Eggplant 1 large
Ripe tomato 2
Red bell pepper 1
Garlic cloves 4
Cilantro 1/4 cup
Vinegar 1 spoon
Olive oil 2 spoons
Salt to taste
Black pepper 1/2 spoon
Preparation:
Wash all the veggies thoroughly.
Apply little oil on eggplant, tomato and bell pepper.
Poke holes in eggplant and pace it on a oven safe tray along with tomatoes and bell pepper.
Bake / grill the veggies for 20 to 25 minutes flipping them around every 5 minutes.
If you do not have oven, cook the veggies on stove top till the veggies skin turns wrinkly.
Let the veggies cool down a bit to remove the skin off.
Take a blender add all the veggies in the jar after removing the skin.
Also add olive oil, garlic cloves, salt, cilantro, vinegar and black pepper powder.
Give it a pulse twice or grind it for about 30 seconds.
That's it Eggplant relish / dip / spread is ready to serve.
Transfer the dip into glass jar or plastic jar and refrigerate to preserve.
Check to see what my fellow bloggers are cooking for BM 57.
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12 comments:
Roasted vegetable dips and chutneys are always so flavorful. Very nice.
this eggplant dip looks delicious
With roasted vegetables thus dip must be very flavorful. Nuce recipe.
Anything with eggplants as dip is definitely my favourite, looks awesome.
The smoky flavor of eggplants is very delicious and aromatic ! Definitely a amazing dip with eggplants.
very interesting dip..never made a dip with eggplant other than baigan bartha..
Very inviting dip.Looks yummy.
This is so much like our kathirikkai thuvayal. Roasting all the vegetables makes it so flavorful.
Wow, that Turkish eggplant chutney looks so delicious. Love the addition of other roasted veggies in it.
Roasted veggies in a chutney are very flavorful.
Nice creamy consistency
It's creamy and yummy! Love this healthy dip
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