Kyopolu, roasted aubergine and pepper spread

Name: Kyopolu, roasted aubergine and pepper spread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 large aubergines; 3 red peppers; 2 tomatoes; 3 garlic cloves, crushed; 3 tbsp olive or sunflower oil; 1 tbsp red wine vinegar; a bunch of parsley, salt

Smoky, garlicky and bright with parsley. Perfect on rye bread.

VeganGluten-freeIn season: aubergineIn season: pepper

Prep15 min

Cook40 min

Total55 min

Serves

Approx. per serving: 110 kcal · 2 g protein

Kyopolu, roasted aubergine and pepper spread

Good to know

Roast the vegetables until the skins are black. That's where all the smoky flavour comes from.

Ingredients

2 large aubergines3 red peppers2 tomatoes3 garlic cloves, crushed3 tbsp olive or sunflower oil1 tbsp red wine vinegara bunch of parsley, salt

Tick ingredients as you go. Quantities change with servings.

Method

Roast the aubergines, peppers and tomatoes at 220°C, or over a gas flame, until the skins are charred and the flesh is soft, about 40 minutes.
Cover the peppers in a bowl for 10 minutes, then peel them all and remove the seeds.
Chop everything finely by hand, or pulse briefly, and stir in the garlic, oil, vinegar, parsley and salt.
Chill for an hour before serving so the flavours settle.

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