Kyopolou recipe

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This eggplant meal combined with other ingredients is a delicious dipping spread, perfect as an appetizer. It is great for bread or grilled meats.

  • Yield: 8 Servings


  • 3 eggplants (washed and cut to halves)
  • 2 tbsp olive oil
  • 2 green bell peppers (washed and cut to halves)
  • 2 ripe tomatoes (washed, seeded, and crushed)
  • 2 tbsp fresh parsley (chopped)
  • 2 garlic cloves (crushed)
  • 2 tbsp red wine vinegar
  • ¾ tsp salt
How to Make It
  1. Roast the eggplants and the peppers until they are slightly blackened.
  2. Put them to a heatproof bowl and seal with a cover. Leave it to steam for 10 minutes.
  3. Remove the skins after it cools down.
  4. Put the eggplant and peppers in a food processor and blend until it is smooth. Now, pour the olive oil gently into the mix through the chute.
  5. Pour the combination into a bowl and include the remaining ingredient. Ensure that you mix the content very well.
  6. Season with salt and pepper as you like.
  7. It is ready to be served. Put the leftovers in your fridge.

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