Kyopoolu

Ingredients

• •2 large eggplants
• •2 red bell peppers
• •1 ripe tomato, grated or finely chopped
• •2 cloves garlic, minced
• •2 tbsp olive oil
• •1 tbsp lemon juice
• •2 tbsp finely chopped parsley
• •Salt to taste

Steps

1. 1.Preheat the oven to 450°F. Prick the eggplants a few times with a fork, then place them and the red peppers on a baking sheet.
2. 2.Roast for 30-40 minutes, turning occasionally, until the skins are fully charred and blistered and the vegetables have collapsed and softened all the way through - full charring is what gives kyopoolu its characteristic smoky flavor, not just tender flesh.
3. 3.Transfer the eggplants and peppers to a bowl and cover tightly with plastic wrap or a lid for 10-15 minutes - trapping the steam loosens the skins and makes them much easier to peel off.
4. 4.Peel off and discard the charred skins, stems, and seeds, then drain the flesh briefly in a colander to remove excess liquid.
5. 5.Finely chop the eggplant and pepper flesh (or pulse briefly in a food processor for a coarser dip), then mix in the grated tomato, garlic, olive oil, lemon juice, parsley, and salt.
6. 6.Chill for at least 30 minutes before serving so the flavors meld - kyopoolu is traditionally served cold or at room temperature as an appetizer with bread.