Bulgarian cuisine (българска кухня /bǎlgarska kuhnja/ represents the Mediterranean cuisine of southeast Europe. It is diverse because of geographical factors such as climatic conditions for a variety vegetables, herbs, and fruits plus many Middle Eastern dishes and some from India.
кьопоолу (Bulgarian)
/kiopoolu/
Serves 4-6
Preheat the oven to 425F (220C)
2 organic eggplants (=1 1/2 pounds 680 g)
4-5 organic sweet peppers (mixed colors)
2-3 organic tomatoes
4 crushed organic garlic cloves
1 1/2 Tbs. (20 ml) red wine vinegar
1 Tbs. (15 ml) olive oil
parsley for garnish
optional: organic lemon juice to taste
- едно /edno/ 1. Bake or roast the eggplant, tomatoes, and peppers, 3-40 minutes.
- две /dve/ 2. Cool, peel off the skins, and cut into small pieces.
- три /tri/ 3. Add the crushed garlic.
- четири /chetiri/ 4. Purée well, slowly adding the oil and vinegar.
- пет /pet/ 5. Arrange in a serving dish, (optional lemon juice), top with chopped parsley
- шест /shest/ 6. Serve with toasted (gluten-free) bread or breadsticks.
добър апетит
/dobŭr apetit/
