Kyopulo (Eggplant with Peppers and Tomatoes)
Photo: Ikonact, CC BY-SA 3.0
Kyopulo is a Bulgarian relish of roasted aubergine, peppers and tomatoes that works as a spread or a side. Roasting the vegetables and peeling off their skins gives it a smoky, soft base, while raw garlic and a splash of vinegar keep it sharp. Sunflower oil, the everyday Bulgarian choice, carries the flavor without competing. Beating everything with a wooden spoon makes it cohesive and easy to scoop with bread.
Instructions
Roast the aubergines and peppers on a hot plate until the skins are blistered and the flesh underneath has softened.
Peel off the skins and cut the flesh into small pieces.
Put the aubergine and pepper pieces in a bowl and add the diced or grated tomatoes, followed by the crushed garlic.
Stir with a wooden spoon to combine, then add sunflower oil, vinegar and salt, tasting as you go until the balance suits you.
Beat the mixture well so the vegetables break down and blend into a thick, spreadable relish.
Pour onto a plate and scatter the finely chopped parsley over the top.
Make it personal.
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