Roasted Eggplant and Bell Pepper Dip | Kyopolou. BULGARIA, EUROPE

Roasted Eggplant and Bell Pepper Dip | Kyopolou. BULGARIA, EUROPE

Servings  4-6people


3 eggplants

4 red bell peppers

1 tomato, roma preferred

2-5cloves garlic

 parsley, fresh, to tast

1-2Tbsp red wine vinegar

 olive oil, as needed




  1. Rinse and poke holes in the eggplant.
  2. Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven.
  3. Scoop the eggplant and peppers out of the charred skin and drain off any extra juices
  4. Add all ingredients to a food processor until blended.

Recipe Notes

 For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet - about 30 minutes.


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