Kyopolou: A Flavorful Blend of Roasted Eggplant, Bell Peppers, and Tomatoes

Kyopolou A Flavorful Blend of Roasted Eggplant, Bell Peppers, and Tomatoes

Recipe for: Kyopolou: A Flavorful Blend of Roasted Eggplant, Bell Peppers, and Tomatoes

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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:

  1. Finely chop the eggplant and place it in a large bowl.
  2. Finely chop the roasted peppers and add them to the eggplant.
  3. Peel the skin of the tomato and chop it finely. Add it to the other ingredients.
  4. Place the garlic cloves in a mortar and pestle, add a pinch of salt, and crush well.
  5. Add the crushed garlic, vinegar, a little salt, and olive oil to the remaining ingredients.
  6. Mix well until all ingredients are combined.
  7. Gradually add more olive oil and stir until you reach the desired consistency.
  8. 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

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