How To Cook Recipe For Delicious Homemade Kyopoolu

Author: Marko Balašević Time for reading: ~2 minutes Last Updated: August 08, 2022

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Kyopoolu is a traditional Bulgarian snack, which is prepared from roasted and peeled aubergines, ground and flavored with garlic, oil, salt, parsley, vinegar or lemon juice. There are recipes for kyopoolu, in which in addition to eggplant, tomatoes, roasted peppers, yogurt, crushed walnuts, tahini and other ingredients are added. Baba Ganush is a variety of kyopooluto that is typically prepared in the Middle East. In addition to traditional eggplants and garlic, sesame tahini is added to its composition. Kyopooluto and Baba Ganush are consumed cold and served as an appetizer, side dish, salad or sliced bread. Here are some recipes on how to make a delicious homemade kyopoolu with eggplant .

Classic homemade fragrant kyopoolu

Necessary products:

1 kg of eggplant
500 grams of fleshy peppers
300 grams of tomatoes
4-5 cloves garlic, chopped
parsley, chopped
flavored oil (or olive oil)
vinegar to taste (or lemon juice)
salt to taste

Method of preparation:

Peel the aubergines, pierce them with a fork, wrap in foil and bake in a preheated 180 degree oven for 15 minutes, then remove the foil and bake for another 15 minutes. Once cooled, carve the inside of the aubergines and grind it, mash or slice.

Pour hot water over the tomatoes, peel them and grind them into a puree or cut into cubes. Mix vegetables, add garlic, oil, vinegar, parsley and season with salt to taste. Stir and serve cold as a salad, appetizer or side dish.

Enjoy your meal!

Kyopoolu with yogurt and walnuts

Necessary products:

3 eggplants
2 sweet peppers, red and green
1 tomato
1 small chili pepper
3 cloves garlic
a small bunch of parsley
olive oil (sesame oil or oil)
nuts of 3 walnuts
3 tablespoons yogurt
salt to taste
smoked or sweet red pepper (optional)

Method of preparation:

Grease the aubergines with olive oil and bake them in a preheated oven at 180 degrees for about 20 minutes. You can also bake them on a fire or oven. Bake the two sweet peppers until soft. Put the roasted vegetables in a plastic bag to steam and peel them. Blanch the tomato and remove the peel.

Grind all the prepared vegetables together with the garlic cloves, parsley and walnuts. Pour a little olive oil (sesame oil or vegetable oil). Finally add the yogurt and salt to taste. If you have smoked paprika, add a pinch of it and stir until smooth.

You can close in jars for the winter, but then do not add yogurt. Serve as a salad, on a toasted slice or as a side dish to a main course.