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Eggplant Spread (Kiopolo)

Mad.Bulgarian's picture
Cooked eggplant with garlic and olive oil. Can be used as a mayo substitute on sandwiches or as a appetizer by itself. Great with roasted or grilled meats. Try with crumbled feat cheese and a fresh tomato.
Ingredients
  Eggplants 3 (size of small football)
  Garlic 2 Clove (10 gm)
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1 Tablespoon
  Sea salt 1 Teaspoon
  White sugar 1⁄2 Teaspoon
  Roasted red peppers 2 (fire roasted)
  Walnuts 3 Tablespoon
  Finely chopped parsley 1 Tablespoon
Directions

Grill whole eggplants on med to high (make sure you poke 3-5 small holes in the eggplants to avoid an explosive mess)on each side for about 20 minutes. If you do not have a grill you can broil them in the oven on the top rack. They will release a lot of brown liquid when cooked, use a drip pan in the oven. Once cooked they will get very mushy soft and the skin is going to be burned. Put the hot eggplants in a dish to cool off 15min and discard the liquid. Peel 1-2 cloves garlic and mush in a pestle with the sea salt. If you do not have a pestle you can use a garlic press.If you do not have a garlic press you can shave the garlic with a sharp knife and if you do not have a knife you should not be cooking. Remove the blackened skin from the falling apart eggplants and put in a deep bowl. Add the garlic, salt,sugar and olive oil and beat the mixture to a semi smooth consistency with a fork.
Keep in mind that all the flavors are going to intensify after the first 24 hours in the fridge.
You can add one or all of the optional ingredients. There are many variations of this dish throughout the country. The roasted red peppers and the walnuts should be finely chopped.
The consistency of the dish could be creamy or chunky.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Grilling
Dish: 
Salsa
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
75 Minutes
Cook Time: 
60 Minutes
Ready In: 
135 Minutes
Servings: 
6
Story
This is a old Bulgarian recipe influenced by the Ottoman cuisine. This dish can be found in Turkey, Bulgaria and Greece. It is often served in Bulgaria with Rakia (Bulgarian wine brandy) as an appetizer (meze). Traditionally Bulgarians will drink a few shots of Rakia with salad or an appetizer before the main course. Keep in mind that a small shot in Bulgaria is 50ml of 80 proof Rakia and quite often the main course will get skipped and substituted by many appetizers (meze) and many rakia shots.
Subtitle: 
Green Caviar

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3 Comments

veg.foodie's picture
This is so similar to the Indian 'baingan ka bharta' or mashed brinjal... the brinjal in the bharta is roasted whole over open flame and then peeled and mashed with onions, diced green chilies and fresh coriander leaves with oil and salt to taste... its excellent and this looks great too!
Pauline.Gascoigne's picture
Had this at a friends house in Bulgaria and its wonderful..Thank you for the information as I was trying to get the quantities right and this is spot on..its even nicer if you BBQ the egg plant it gives it a smoky flavour
Samina.Tapia's picture
Pauline, try this recipe, it is really delicious. http://www.ifood.tv/recipe/roasted_eggplant_and_red_pepper_dip