Kjopoolu dip

This is a traditional dip in Bulgaria, made from a mix of baked eggplants and peppers. It’s a must have at any gathering and a great combination with any Mediterranean dish.

Prep 10 min

Cook 45 min

Difficulty: Easy

Servings: 4

Ingredients

2 eggplants

3 capsicums

5 cloves garlic

50 ml red wine vinegar

80 ml olive oil

1/2 bunch chopped fresh parsley

salt to taste

Equipment

bbq or hot plate

Steps

1. Barbecue the eggplants and peppers (or grill under a very hot oven grill) turning often until the skin has blackened.
2. Wrap them in tin foil for about 10-15 minutes to soften. Then scoop the eggplant flesh and peel the skin off the peppers. Cut into cubes and place into a mixing bowl.
3. Crush the garlic cloves.
4. Using a fork (if you want the mixture to be chunky), mash the eggplants, peppers and garlic until the mixed.
5. Add the remaining ingredients (oil, vinegar and parsley) and season with salt, stirring until mixed in.
6. Serve at room temperature as a dip or a side-dish.