Bulgarian Eggplant-Pepper Spread (Kiopoolu)

9 35 93
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 6
Bulgarian Eggplant-Pepper Spread (Kiopoolu)
Health Highlights


1/2 eggplant Eggplant (washed and halved lengthwise)
2 clove(s) Garlic (crushed)
2 medium pepper(s) Green bell pepper (washed, seeded, halved)
1/2 tsp Lemon juice (to taste)
3 tbsp Olive oil
3 tbsp Parsley, fresh (chopped)
3/4 tsp Salt (to taste)
2 medium Tomato (washed, seeded and finely chopped)
2 tbsp Wine vinegar


Broil eggplant and peppers, skin-side up, until skin blackens. Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, remove skins.

Purée eggplant and peppers in a food processor until smooth. Slowly pour in the olive oil through the food chute and process until well incorporated.

Transfer mixture to a large bowl and add remaining ingredients, mixing well. Season to taste with salt and black pepper. Serve at room temperature with breads or grilled meats. Refrigerate leftovers.

Nutrition Facts

Per Portion

Calories 93
Calories from fat 64
Calories from saturated fat 9.1
Total Fat 7.1 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 303 mg
Potassium 315 mg
Total Carbohydrate 7.2 g
Dietary Fiber 2.9 g
Sugars 3.5 g
Protein 1.4 g

Dietary servings

Per Portion

Vegetables 2.2

Energy sources