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Balkan
Aubergine Dip�� Veg� HT� CD�
HD� Bulgarian 30mins
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Bulgarian
Name: Kyopolou
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Serves 4-6���
Hot�� Cold� Vegetarian Vegan� Vegetables� Herbs��� Starter Hors d'oeuvre Appetiser�
Healthy Eating�� Gluten Wheat Dairy
Free Eggless��� Bulgaria� Europe
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Ingredients
2 Aubergines (eggplants)
3 Capsicums (sweet peppers)
2 large Tomatoes
4 Garlic Cloves
2 tbsp freshly chopped Parsley
Red Wine Vinegar (about 2 tbsp or to taste)
Sunflower Oil
Salt and Black Pepper
Freshly chopped parsley to garnish
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Instructions
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1. Preheat the
oven to 220C, 425F, Gas mark 7. Prick the skins of the aubergines in several
places then place them in a shallow roasting tray together with the tomatoes and
peppers. Bake in the oven for about 20 minutes or until soft.
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2. When cooked,
remove the skins and cut the flesh into small pieces.
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3. Place in a
mixing bowl together with the crushed garlic and mix well adding enough oil to
create a thick paste.
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4. Season with
vinegar, salt and pepper to taste, mix well then transfer to a serving dish and
garnish with freshly chopped parsley. Serve warm with toast. Can also be served
at room temperature.
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