Cooking with Toti
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Bulgarian Summer Eggplant Dip (Kyopolou)
Smoky grilled eggplant and peppers blended into Bulgaria's favorite summer dip.
Serves
6–8
Time
45 min
Known in Bulgaria as Kyopolou (Кьополу), this summer eggplant dip is one of our favorite traditional recipes. Traditionally the roasted vegetables are chopped by hand, but my modern twist is the food processor — same flavor, a fraction of the time, still beautifully rustic.
Instructions
Roast the Vegetables
- 1
Roast the eggplant and peppers on the grill for a smoky flavor, or in the oven until soft and nicely charred.
- 2
Transfer to a bowl and cover (or seal in a container) for 10–15 minutes so they steam and the skins loosen.
- 3
Peel the eggplant and peppers. If chopping by hand, remove the pepper seeds; in the food processor I leave them in.
Blend
- 1
Add the roasted eggplant, peppers, garlic, parsley, olive oil, paprika, oregano, saffron, salt, and pepper to a food processor.
- 2
Blend until well combined — I like leaving it slightly rustic instead of completely smooth.
- 3
Taste and add a little more olive oil, salt, or pepper if you'd like.
Serve
- 1
Transfer to a serving bowl, drizzle with extra olive oil, and garnish with fresh parsley.
- 2
Enjoy immediately or refrigerate until ready to serve — delicious with toasted bread, crackers, grilled meats, or fresh vegetables.
Toti’s Tips
- ✓Grilling the vegetables adds a wonderful smoky flavor, but roasting works just as well.
- ✓Covering the roasted vegetables for 10–15 minutes makes the skins much easier to peel.
- ✓Start with 2–3 tablespoons of olive oil, then add more for a richer, silkier dip.
- ✓Delicious cold, at room temperature, or slightly warm.
More photos
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