Balkan Aubergine Dip   Veg  HT  CD  HD  Bulgarian 30mins

 

Bulgarian Name: Kyopolou

 

Serves 4-6    Hot   Cold  Vegetarian Vegan  Vegetables  Herbs    Starter Hors d'oeuvre Appetiser  Healthy Eating   Gluten Wheat Dairy Free Eggless    Bulgaria  Europe

 

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

 

Instructions

 

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.

 

2. When cooked, remove the skins and cut the flesh into small pieces.

 

3. Place in a mixing bowl together with the crushed garlic and mix well adding enough oil to create a thick paste.

 

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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