You are here

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.
  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

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: 
Preparation Time: 
75 Minutes
Cook Time: 
60 Minutes
Ready In: 
135 Minutes
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.
Green Caviar

Rate It

Your rating: None
Average: 4.6 (7 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 269 Calories from Fat 203

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 414 mg17.3%

Total Carbohydrates 14 g4.5%

Dietary Fiber 6.6 g26.3%

Sugars 6.1 g

Protein 3 g6.2%

Vitamin A 39.8% Vitamin C 54.5%

Calcium 3% Iron 5.2%

*Based on a 2000 Calorie diet


veg.foodie's picture
Pauline.Gascoigne's picture
Samina.Tapia's picture
Eggplant Spread (Kiopolo) Recipe, Green Caviar