2 aubergines3 red bell peppers 1 green
bell pepper2 medium sized tomatoes 3 cloves
garlic, fresh parsley 2 tablespoons red wine vinegar 6
tablespoons olive oilsalt
How to make Kyopolou (Bulgarian Aubergine Dip)
How to make Kyopolou (Bulgarian Aubergine Dip)delete
Kiopolo) is a Bulgarian aubergine appetizer which just like other aubergine dips has the
typical taste of burnt bread like Baba ghanoush or Melitzanosalata but is fresher in taste
because of the other vegetables.
- Bake the
aubergines, tomatoes and peppers in
the oven for about 40 minutes at 220C until the skins are pretty burned
their skin and cut into small pieces.
- add the
- Mix well and add the olive oil andvinegar,and
salt to taste
- mix again
- serve cold and sprinkle some
parsley on top
- serve with pita or any other white bread
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