Kiopoulo is prepared with the vegetables that are abundant in summer. This is also the reason why Guerga Chushkova preserves kiopoulo in large quantities for the winter. In summer, of course, the melanzane can be roasted on a charcoal grill, for example, after dinner.
Bake the melanzane, pricking them three or four times beforehand, in the oven at 180-200 °C until the flesh is soft.
Pierce with a small kitchen knife to check. Allow 20-half hours for cooling, depending on the size of the melanzane. Scrape pulp from skin and mash.
In a convection oven, you can roast the peppers along with the melanzane until the skin blisters. Also calculate here 20-30 min. Cool, carefully skin, remove the stem and seeds.
Cut into small cubes or crush. The pods can also be roasted over a gas flame. Score the tomatoes at the stem base. Immerse briefly in boiling water and quench under cold water, skin. Cut the tomatoes into small pieces and remove the seeds. Peel the garlic cloves and mash them with the salt to a paste. Rinse the parsley, dry it and chop it coarsely. Mix all ingredients with the sunflower oil or other vegetable oil and a little pepper. Serve with dark bread as a snack.
Tip: This spread is suitable, if you make it in larger quantities, exceptional