Kyopolou (Bulgarian Smoky Aubergine and Pepper Spread)
Charred aubergine and sweet red peppers mashed with garlic, parsley and a splash of vinegar. Serve it with warm bread.
- Time1 hr
- LevelEasy
- Costabout £0.50 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 124kcal
- 11gcarbs
- 6.6gof which sugars
- 7.7gfat
- 2.2gsaturates
- 4.5gprotein
- 5.1gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 230°C (210°C fan). Prick the aubergines in a few places. Put them and the whole peppers on a lined tray.
- 2
Roast for 45 minutes, turning once, until the skins are black and blistered and the aubergines have collapsed.
45 min - 3
Put everything in a bowl, cover with a plate and leave for 10 minutes. Peel off the skins and remove the pepper seeds. Let the aubergine drain in a sieve for 5 minutes.
5 min - 4
Chop the aubergine and peppers together by hand to a coarse paste. Do not use a blender, the texture should stay rustic.
- 5
Stir in the garlic, parsley, oil, vinegar and salt. Taste and add more vinegar if it needs lifting.
- 6
Serve at room temperature or chilled with bread, grilled meat or sirene.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
