Kyopolou
With Bulgarian and Turkish roots, Kyopolou is popularly used as a spread, relish and even eaten as a salad. It varies from being light and sweet to hot and peppery, so you can easily customise the recipe to your taste.
With Bulgarian and Turkish roots, Kyopolou is popularly used as a spread, relish and even eaten as a salad. It varies from being light and sweet to hot and peppery, so you can easily customise the recipe to your taste.
Rated 5 stars by 1 users
Sauce
2 cups
15 minutes
30 minutes
Originally from Bulgarian and Turkish, Kyopolou is popular used as a spread, relish and even eaten as a salad. It varies from being light and sweet to hot and peppery, so you can easily customise the recipe to your taste.
Team Makery
3 brinjals
3 red capsicum
4 garlic cloves, minced
3 tablespoons parsley, chopped
1 tablespoon dill, chopped
1 tablespoon red wine vinegar
1 tomato
1 tablespoon olive oil
Salt and pepper, to taste
Wash the brinjals well and poke holes in it. This will ensure that when you bake it, the steam within the brinjal won't make it burst.
Place the brinjals, capsicum, and tomato on a parchment-lined baking tray, and roast them in the oven at 200 degrees Celsius till the skin turns black. Flip them to ensure it gets blackened evenly. Keep an eye on the vegetables, since different vegetables take different times to roast completely. Once done, place them in a bowl and leave them covered for 20 minutes. This will make the skin easier to peel.
Once cool, peel the brinjals, capsicum, and tomato. Discard the seeds from the capsicum, and add the vegetables and everything else in a food processor. Blend till you get a coarse consistency. Taste and adjust seasoning.
Store in a refrigerator for no more than 1 week.
