Quick kyopoolu with balsamic reduction
For more delicious vegetable snacks, try the aromatic homemade kyopoolu from Tarnovo and the spicy appetizer with roasted chorbadji peppers for a cozy meal.
Ingredients · Servings 4
- eggplant - 1 pc.
- peppers - 3 - 4 pcs., red
- olive oil - 3 tbsp.
- tomato - 1 pc., small
- parsley
- balsamic reduction - 1 tbsp.
- that
- garlic - 3 - 4 cloves
Method · 1 h
- First, roast the eggplant and peppers. Leave them in a pot with a lid for about an hour to steam and make them easier to peel.
- Next, we peel the vegetables and leave the eggplant in a colander for half an hour to drain the bitter liquid.
- Place the peeled peppers and eggplant in a bowl and blend lightly with a blender.
- Add the peeled, diced tomato, washed and finely chopped parsley, olive oil, balsamic reduction, pressed (with a garlic press), peeled and washed garlic cloves, and salt to taste.
- Mix everything until a homogeneous mixture.
- We consume the kyopoolu with a slice of bread. If desired, it can be toasted, for a richer taste. Enjoy!
