Kyopoolou (Eggplant Dip)

Ingredients

 

2 big eggplants, chopped
4 peppers (red or green or mix), chopped
3 medium tomatoes, chopped
3 cloves garlic, minced
1 bunch fresh parsley, finely chopped
1 cup vinegar
1/2 cup oil
1 tbsp salt

Preparation

Roast the eggplants and the peppers in the oven for about 10 minutes on 375F, peel their skin and cut into small pieces. Add the (possibly pealed) tomatoes and the crushed garlic. Add the oil and vinegar, salt to taste, mix well. Sprinkle with parsley before serving.

Buy kyopoolu online on Find BG Food

 

 

Eggplants in Tomato Sauce

Ingredients

2 medium eggplants (sliced in thin discs)
1 cup oil
1 cup plain white flour
1 can of chopped tomatoes
2 garlic cloves, crushed
a bunch of parsley, chopped
salt to taste
crushed black pepper

Preparation

Season the eggplants with salt and leave aside for 10 minutes, discard any drained water. Dip each slice into the flour and fry in 1/3 of the oil. You can also grill instead if you prefer using less oil in your diet. Let it cool. Heat the remaining oil in a pan, add half of the crushed garlic and the tomatoes, stir and simmer until the sauce thickens. Add salt, pepper, parsley and the rest of the garlic and stir for another 3 minutes. Let it cool. Serve a layer of the sauce topped by a layer of the eggplants. For best results the dish must be fridge cold before eating.

 

 

Chushka Byurek (Cheese Stuffed Peppers)

Ingredients

6 small green peppers
2 eggs
1/2 cup flour (or breadcrumbs)
1/3 lbs feta cheese, crumbled
1/4 cup oil
1 tomato, chopped

Preparation

Bake, peel and seed the peppers. Beat one egg into a homogenous mixture. Mix the cheese with the other egg, add the tomato and mix well. Stuff the peppers with the mixture, roll in flour or breadcrumbs and the beaten egg. Fry in the oil for about 5 minutes each side, turning only once.