2020-08-13 / test@t
Kyopoolu is a traditional Bulgarian cold appetizer, in fact, eggplant caviar. Bulgarians love it very much and cook it in summer and autumn, when it is vegetable season. The recipe is simple, but the result is excellent, bright, raising the appetite and mood.
- eggplant 4 pcs
- sweet pepper 2 pcs
- chili 2 pcs
- tomatoes 2 pcs
- garlic 2 cloves
- beetle 1 bundle
- vegetable oil 30 ml
- salt to taste
- sugar to taste
- wine vinegar 2 tablespoons
STEP-BY-STEP COOKING RECIPE
Wash the eggplants, bell peppers and chili peppers, chop with a fork and bake in the oven at 190 degrees for 30-40 minutes. Peppers should be baked to dark casks.
Wrap the peppers in a bag and let them sweat for 10 minutes. Then peel off seeds and skins. Remove the skin from the eggplant. Finely chop the eggplant and pepper, you can grind it with a blender or meat grinder.
Cut the tomatoes crosswise from the spout and pour boiling water over for half a minute. Then rinse with cold water and remove the skin. Grind the tomatoes and garlic in a blender.
Combine chopped eggplant and pepper with tomato-garlic puree. Add finely chopped cilantro (or parsley). Salt to taste, add sugar, pour oil and wine vinegar. Let it brew a little and serve.
Kyopoolu can be prepared for future use. To do this, spread out in half-liter jars, cover with a lid and sterilize from the moment of boiling for 7-10 minutes.