What is Kyopolu?
In the summer, when eggplants and peppers are at their sweetest, many Bulgarian families roast them outdoors over an open fire, giving them a wonderful smoky aroma. The vegetables are peeled while still warm, then transformed into Kyopolu, one of Bulgaria's most beloved summer spreads. Made from roasted eggplants, sweet red peppers, tomatoes, garlic, parsley, and olive oil (or sunflower oil, depending on the family recipe), it is a simple dish that celebrates the flavors of the season.
Around the Bulgarian Table
Kyopolu is rarely served on its own. It takes its place among fresh salads, cheeses, roasted peppers, olives, and crusty bread as part of the Bulgarian mezze. Friends and family gather around the table, pouring a glass of wine or rakia, Bulgaria's traditional grape brandy, reaching for a little of this and a little of that, and settling into conversations that often last much longer than the meal itself.
Every Bulgarian family has its own version of Kyopolu. Mine comes from my mother's kitchen, and every time I make it, it brings me back to the flavors of Bulgarian summers.
Ingredients
- 1 big eggplant, roasted (or 2 smaller ones)
- 2 bell peppers of any color, roasted
- 1 ripe tomato, peeled and finely chopped
- 3 cloves of garlic, minced
- 10 sprigs of flat leaf parsley or 1 curly one, finely chopped
- 1 1/2 tbsp olive oil (or sunflower oil if so preferred)
- 1 tbsp red wine vinegar (or apple cider vinegar)
- 1/2 tsp salt or to taste
Method
- Roast the eggplant and the peppers
Rinse with water the eggplant and peppers and dry them with a towel.
Cut the eggplant in half. Halve the bell peppers and remove the seeds. Cover your roasting pan with aluminum foil for easy cleaning. Place all vegetables cut-side down on the grill and roast over high heat for about 30 minutes, or until the skins are completely charred.
- Steam and peel
Place the roasted vegetables in a covered bowl or pot for 10–15 minutes. This helps loosen the skins. Peel the peppers and eggplants while still warm, then let them drain well.
- Prepare the tomatoes
Peel and finely chop the tomatoes. If they are very juicy, let them drain slightly so the kyopolu does not become watery. - For a rougher texture
Finely chop the roasted eggplants, peppers, and tomatoes by hand. Transfer them to a bowl and mix with minced garlic, chopped parsley, oil, vinegar, salt, and pepper. - For a smoother texture
Place the roasted vegetables, tomatoes, garlic, parsley, oil, vinegar, salt, and pepper in a bowl. Blend briefly with a hand blender, just until combined. Do not overblend—kyopolu should still have some texture. - Taste and adjust
Add more salt, garlic, vinegar, or oil as needed. The flavor should be smoky, fresh, slightly tangy, and well balanced. - Chill and serve
Let the kyopolu rest in the refrigerator for at least 30 minutes so the flavors can come together. Serve chilled or at room temperature with crusty bread as part of a Bulgarian mezze.