Kyopoolu

Bulgarian vegetable dish with walnuts and yoghurt. The dish is believed to have Turkish roots. The composition varies quite widely in both quantitative and ingredient composition.

Ingredients

• 3 eggplants
• 1 red pepper
• 1 green pepper
• 1 chili small
• 3 cloves of garlic
• olive oil
• a bunch of parsley
• pieces 6 halves of walnuts
• 3 tbsp. l. natural yogurt (curdled milk)
• 1 tomato (optional)

Directions

1. Bake the eggplants oiled with a brush in the oven for about 20 minutes, bake all the peppers until soft (charring of the peels), put in a bag for sweating.
2. Remove the peel, remove the pits from the pepper, drain the liquid.
3. Blanch the tomato, remove the skin. Grind on a large wire rack (according to the rules, crush with a pestle) peppers with eggplants, tomato, raw garlic, parsley, nuts. Pour in a drop of oil.
4. Add yogurt. Salt to taste. If you have smoked paprika, I highly recommend adding a pinch. The consistency is more like a relish than a vegetable caviar. Serve as bruschetta or simply eat with a spoon.