Roasted Bulgarian relish (called kyopolou) with eggplants, tomatoes, red peppers and olive oil. Traditionally served as appetizer or a salad. Plant based, gluten-free and super delicious. Perfect way to celebrate fall and harvest season.
This recipe is one close to my heart (and stomach) as my grandma used to make it for us all the time in late fall. Of course, she didn’t have to use an oven, but rather her outside grill with no ribs, that my granddad made specifically for roasting veggies.
This easy relish recipe is perfect as the main character on a relish tray (like this ceramic one), accompanied by cheese of choice and some crackers, breadsticks or tortillas.
FUN FACT: One of the most widely spread pepper variety in Europe is the Italian Sweet Pepper (see my best recipe for stuffed sweet Italia Peppers). They are usually green or red (depending on their ripeness). Bell peppers are usually much more expensive in stores. Both types of peppers have similar taste qualities and are basically interchangeable in recipes. In our household we eat the Italian pepper kind and that is the pepper type my grandma used to grow in her tiny garden.
INGREDIENTS
- Peppers, roasted – roasted peppers are of the main ingredient that deliver sweetness to the relish. You can use both red bell peppers or Italian red peppers.
- Eggplant, roasted – eggplant is another main ingredient here – head over below to see how to roast a whole eggplant in the oven (the easiest way)
- Tomatoes – fresh tomatoes, combined with roasted peppers and eggplant are a wonderful way to bring more flavor to this vegetable-rich relish.
- Garlic, fresh – raw, minced garlic is a must for this relish recipe.
- Parsley, fresh – fresh parsley leaves add a lovely tone to the roasted red pepper.
- Olive oil – preferably extra virgin – creates the homogenized feel of the relish.
- Apple cider vinegar, optional -if you do not like apple cider vinegar in your salads, definitely skip this time too.
- Salt & pepper to taste – as always, salt and pepper are the finishing touch to a recipe. taste test and add more as needed. First however start small on the salt.
WHAT IS RELISH?
Relish is a sauce-like condiment that is typical for many cuisines around the world. It’s often times used to accompany other main meals or to enhance their flavor. Relish usually consists of cooked vegetables or fruits, spices, vinegar and sometimes sugar (especially in store-bought relish products). Different recipes use variety of ingredients like (pickles, eggplant, peppers, oranges, cranberries, etc.)
HOW TO MAKE EGGPLANT PEPPER RELISH?
1st: Roast eggplant and peppers in advance, peel skin off. Prepare tomatoes as well.
2nd: Chop all ingredients and add spices and seasoning. Serve immediately or within 48h (preserve in the fridge in the meantime).
NOTE: Tomatoes can be either canned or fresh, but always cooked on the stovetop on low heat until most of the juice evaporates.
BEST TIPS:
HOW TO ROAST whole RED PEPPERS (in the oven)
- Wash peppers under cold water, let dry
- Place all peppers on parchment paper without removing seeds and stem
- Bake in preheated oven (200C/400F) until skin looks loose and burned spots appear
- Let steam and take skin off – use as needed or freeze (skinless)
PRO TIPS:
- Choose peppers that are similar in size and shape. That way they get evenly roasted for the same period of time;
- Always let roasted peppers steam well after baking. That way the skin falls off much easier. To do that, take the roasted peppers out the oven and immediately place them in a large cooking pan with lid. Let them sit there for 20 minutes. Then take out and peel the skin off.
- Do not wash peppers under water after taking skin off –otherwise their natural sweetness and nutrients get (slightly) washed away as well.
BEST (and easiest) WAY TO ROAST EGGPLANT (in the oven)
- Wash eggplant under cold water.
- Using a fork pierce the skin of eggplant on each side (roughly 101-5 times to cover all sides)
- Place pierced eggplant on baking paper
- Bake in preheated oven (200C/400F) until eggplant becomes soft
- Take out, let cool and peel the skin off as needed.
- Store in air-tight container up to 48h or freeze for future use
Roasted Pepper Eggplant Relish (Kyopolou)
Ingredients
- 3 medium eggplant roasted
- 2 medium tomatoes cut in cubes
- 6 red peppers roasted & skinless
- 2 cloves garlic or more to taste
- 4 tbsp. parsley chopped
- 4 tbsp. olive oil extra virgin
- 1 tbsp. apple cider vinegar optional
- Salt and black pepper to taste
Instructions
- Roast red peppers in the oven together with pierced eggplants (onto baking paper). When cooled down, peel skin off and cut all into small pieces (see notes).
- In the meantime, cut tomatoes in small cubes and bring to a boil on low heat on the stove top. Let tomato juice almost evaporate while stirring frequently. Set aside to cool down.
- Transfer all vegetables to large mixing bowl. Then add olive oil, vinegar (optional), salt and pepper and mix until well combined. Add minced garlic and parsley as well.
- Combine all and serve, alternatively preserve in the fridge up to 48 hours.
Notes
Nutrition
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