Recipe for: Kyopolou: A Flavorful Blend of Roasted Eggplant, Bell Peppers, and Tomatoes
Ingredients:
- 4 medium eggplants, roasted in a chushkopek (Bulgarian pepper roaster), peeled, and drained
- 6 green bell peppers, roasted in a chushkopek, peeled, and seeded
- 1 large tomato, sliced thickly, salted, and lightly drizzled with oil, roasted in a preheated oven at 400°F (200°C) with the fan for about 5 minutes
- 6 cloves garlic
- 1 tablespoon white vinegar
- Salt
- Olive oil
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Instructions:
- Finely chop the eggplant and place it in a large bowl.
- Finely chop the roasted peppers and add them to the eggplant.
- Peel the skin of the tomato and chop it finely. Add it to the other ingredients.
- Place the garlic cloves in a mortar and pestle, add a pinch of salt, and crush well.
- Add the crushed garlic, vinegar, a little salt, and olive oil to the remaining ingredients.
- Mix well until all ingredients are combined.
- Gradually add more olive oil and stir until you reach the desired consistency.
- Transfer the kyopolou to a serving dish, garnish with parsley, and serve.
Enjoy!
Recipe for: Kyopolou: A Flavorful Blend of Roasted Eggplant, Bell Peppers, and Tomatoes