Bulgarian kyopolou mashes roasted eggplant and peppers with garlic, parsley, and olive oil into a smoky dip.
12 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the eggplants and kapya peppers over the stovetop flame.
Keep the roasted vegetables in a covered container for 8 minutes.
Peel the vegetables and let them drain in a sieve for 5 minutes.
Finely chop the garlic and parsley.
Mash the eggplant, pepper, garlic, olive oil, apple cider vinegar, salt, and black pepper with a fork.
Serve kyopolou cold with parsley.
💡 Tip: Rest the roasted vegetables in a covered container for 8 minutes; the skins peel easily and the smoky aroma of the meze balances out.
🍽️ Serving suggestion: Serve kyopolou cold as a meze with toasted bread, grilled vegetables, or roasted potatoes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~154
kcal calories
3
g protein
14
g carbs
11
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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