Kyopolou or Eggplant Caviar is a delicious garlicky roasted eggplant spread that is a staple in Bulgarian cuisine. This amazing spread can be enjoyed on its own or with crusty breads.
1: Preheat oven to 425 F.
2: Cut eggplant lengthwise, score, and sprinkle salt generously; let it sit on paper towels to release moisture.
3: Drizzle olive oil on both sides of eggplant and place face down on a baking sheet; add the pepper and roast for about 40 mins, flipping the pepper on all sides.
4: Let cool completely and peel eggplants; peel and de-seed the pepper.
5: Chop everything with a knife or in a mortar and pestle; mix in parsley, dill, apple cider vinegar, garlic, salt, and olive oil.
6: Serve on its own or enjoy with some charred crusty bread.
