Difference between revisions of "Kyopolou"
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# Bake/roast the [[eggplant|aubergines]], [[tomato]]es and [[peppers]] on a hot plate or in the oven (220C), peel their skin and cut into small pieces. | # Bake/roast the [[eggplant|aubergines]], [[tomato]]es and [[peppers]] on a hot plate or in the oven (220C), peel their skin and cut into small pieces. | ||
# Add the crushed [[garlic]]. | # Add the crushed [[garlic]]. | ||
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[[Category:Albanian Vegetarian]] | [[Category:Albanian Vegetarian]] | ||
| − | [[Category:Bulgarian Vegetarian]] | + | [[Category:Bulgarian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
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[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
[[Category:Parsley Recipes]] | [[Category:Parsley Recipes]] | ||
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Latest revision as of 14:02, 15 July 2012
Description
Aubergine / eggplant dip
Ingredients
- 2 – 3 aubergines / eggplants
- 4 – 5 peppers (red and green mixed)
- 2 – 3 medium tomatoes
- 4 cloves garlic
- fresh bunch parsley
- red wine vinegar
- sunflower oil
- salt
Procedures
- Bake/roast the aubergines, tomatoes and peppers on a hot plate or in the oven (220C), peel their skin and cut into small pieces.
- Add the crushed garlic.
- Mix well, add oil and vinegar, salt to taste, stir again.
- Arrange into a serving dish, top with finely chopped parsley.
- Serve with toasted bread or bread sticks.
