Kyopolou (Bulgarian Eggplant Dip)

I had the great pleasure of trying this Bulgarian dish during the Special Reception The Permanent Mission of the Republic of Bulgaria to the United Nations during International Law Weekend. Ever since that time, I have been obsessed. Try it for yourself using the recipe below!


  • 2 Egg plants
  • 3 red bell peppers
  • 1 green bell pepper
  • 2 tomatoes
  • 3 garlic cloves
  • Parsley
  • 2 tbsp of red wine vinegar
  • 2 tbsp of olive oil
  • salt


  1. Bake the  whole eggplant. tomatoes and peppers in the oven for about 40 minutes at 380 degrees until the skins are nicely charred
  2. Remove the skin of the egg plant and then cut it into small pieces
  3. Add minced garlic to the mixture, along with olive oil and red wine vinegar
  4. Salt to taste
  5. Top the mixture with fresh parsley, and serve with pita bread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s