Kyopolou
кьопоолу·(kyo-po-oh-loo)
The Meze Table & Summer Salads
There is an intoxicating smell that defines late summer in Bulgaria: the scent of eggplants and sweet peppers blistering over open fires. Kyopolou is the ultimate expression of that harvest, a humble, rustic dip the old folks affectionately call 'green caviar.' Growing up in the States, you might have seen this approximated with a food processor and olive oil, making it look a bit like a confused baba ganoush. But to unlock the true secret of a Bulgarian grandmother's kitchen on a busy weeknight, you need only two things: a heavy hand with a fork and the nutty, unapologetic richness of unrefined sunflower oil.
Before you start
Prepare the tomato carefully to prevent a watery dip.
It is crucial to peel the Roma tomato, halve it, and thoroughly squeeze out the watery seeds before finely chopping the flesh.
Ingredients
- Italian eggplants2 med
- red bell peppers2 med
- green bell pepper1 med
- Roma tomato1 med
- garlic3 large cloves
- kosher salt1 1/2 tsp
- unrefined sunflower oil3 tbsp
- apple cider vinegar1 tbsp
- flat-leaf parsley1/4 cup
Method
- 01
Blister the vegetables under the broiler.
Preheat your oven broiler to high and line a sturdy baking sheet with foil. Place the eggplants and whole peppers on the sheet, broiling and turning with tongs every few minutes until the pepper skins are entirely blackened and the eggplants have collapsed completely.
- 02
Steam the charred vegetables to loosen their skins.
As soon as they come out of the oven, transfer the hot peppers and eggplants to separate bowls and cover tightly with a plate or plastic wrap, letting them steam in their own heat for 15 minutes.
- 03
Peel and drain the eggplant.
Once cool enough to handle, peel the skins off all the vegetables and discard the stems and seeds. Place the eggplant flesh in a mesh strainer over a bowl for 10 minutes, pressing lightly to release and discard the bitter, dark liquid.
- 04
Chop the vegetables aggressively by hand.
Leave the food processor in the cupboard. Transfer the drained eggplant and peeled peppers to a cutting board and aggressively mince them with a heavy chef's knife, then move them to a large mixing bowl along with the chopped Roma tomato.
- 05
Crush the garlic into a paste.
Place the garlic cloves on your cutting board, sprinkle the kosher salt directly over them, and use the flat side of your knife to repeatedly mash the garlic and salt together until it forms a smooth paste.
- 06
Emulsify the dip with a heavy fork.
Add the garlic paste to the vegetables and vigorously mash everything together with a sturdy fork or potato masher, pouring in the sunflower oil and vinegar until the liquid is fully absorbed and the mixture looks cohesive but pleasantly textured.
- 07
Fold in the parsley and let the dip rest.
Stir in the chopped parsley, then cover the bowl and refrigerate for at least 30 minutes to allow the sharp, raw garlic to mellow and the smoky flavors to marry before serving.
Notes
The secret is entirely in the fat.
Unrefined, cold-pressed sunflower oil (sharlan) provides a nutty, toasted profile that olive oil simply cannot replicate. If you cannot find it at a European market, substitute 2 tablespoons of neutral sunflower oil mixed with 1 tablespoon of extra virgin olive oil.
Texture dictates quality.
Authentic Kyopolou was traditionally mashed in a wooden mortar. Using a food processor turns the dip into a watery puree, completely ruining the mouthfeel. Take the extra few minutes to chop and mash by hand.