Kiopolo

Ingredients for 4 servings:

• 4 large eggplants
• 2 red bell peppers
• 1 tomato(s)
• 2 cloves garlic
• olive oil
• Vinegar (white wine)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bulgarian eggplant salad

Wash the eggplants and halve them lengthwise. Wash the bell peppers, halve them, and remove the seeds and white pith. Place the eggplants and bell peppers in an oven preheated to 200°C for about 40 minutes, until the eggplants are soft and the skins are blistered. Allow the vegetables to cool slightly. Remove the eggplant flesh and chop into small cubes. Peel the bell peppers and also dice them. Briefly blanch the tomatoes, peel them, remove the seeds, and also dice them. Mix the vegetables together and season with olive oil and white wine vinegar. Crush the garlic. Season with salt and pepper. Kiopolo is traditionally eaten as a starter with bread, but it also goes well with grilled or roasted meat.