Kyopolou or Eggplant Caviar | Vessy’s Gourmet kitchen
Kyopolou or Eggplant Caviar
Serves 2
A delicious garlicky roasted eggplant spread that is amazing on its own or to enjoy with some crusty breads. It’s a staple in Bulgarian Cuisine and something I have been enjoying all my life!
1. Preheat oven to 425 F;
2. Cut eggplant lengthwise, score and sprinkle salt generously and let it sit on paper towels to release its 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 as you flip the pepper on all sides;
4. Let cool completely and peel eggplants and peel and de-seed pepper;
5. Chop everything with a knife or in mortar and pestle; mix in parsley, dill, ACV, garlic, salt and olive oil;
6. Serve on its own or enjoy with some charred crusty bread!
