Roasted Eggplant Garlic Dip (Kyopolou)
Kyopolou is famous dip in Bulgaria and Turkey. Basically it's roasted eggplants with garlic dip. Someone add bell pepper, tomatoes and parsley as well.
6 red bell pepper
6-7 cloves of garlic
salt to taste
2-3 tbsp olive oil
juice of 1/4 lemon
Roast the eggplants and bell peppers into the oven at 250 C (480 F) degrees.
- If you have a grill or barbecue you should use it instead oven. I don't have, so I use the oven.
Peel the garlic. Crush it or mince it very finely.
Once the veggies are roasted, place them in a bowl and cover it with foil. Let it cool completely. Peel the skin of the eggplant and the bell peppers.
Add the eggplants, bell peppers, garlic, olive oil, lemon juice and salt to the kitchen chopper. Chop until a smooth texture is obtained (but not too smooth).
- Instead of using a kitchen chopper, you can chop the veggies with a knife.
- I use manual kitchen chopper, so I can control the process. I prefer the dip not too smooth. I like to have a texture.
Let it cool completely before serving.
- I usually serve it with keto flat bread, tomatoes and feta cheese.