Kyopoolu
Aubergines and red peppers roasted until charred and soft, peeled, and chopped by hand with tomato, garlic, parsley, oil and a little vinegar. Chopped, not blended — the texture is the point. Eaten cold with bread, as a starter or alongside grilled meat.
Ingredients
- aubergine — 2 pcs
- red pepper — 3 pcs
- ripe tomatoes — 2 pcs
- garlic cloves — 3 pcs
- sunflower oil — 4 tbsp
- vinegar — 1 tbsp
- parsley, finely chopped — 3 tbsp
- salt — 1 tsp
- black pepper — 1 pinch
Instructions
- Roast the aubergines and peppers whole on a grill, over a gas flame or under the oven grill at 250°C, turning them, for 30 minutes, until charred all over; the peppers will be ready after about 20 minutes.
- Put the peppers in a covered bowl for 10 minutes to sweat, then peel them and remove the seeds.
- Peel the aubergines while still warm and leave them in a colander for 10 minutes to drain their bitter juices.
- Chop the aubergines and peppers finely with a knife on a board, or crush them in a wooden mortar — a blender makes a paste, and kyopoolu should keep some texture.
- Peel and finely dice the tomatoes, and crush the garlic with the salt.
- Mix everything with the oil, vinegar, parsley and black pepper, and chill for 20 minutes before serving with bread.