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Adjust Servings:
800 g Eggplants
300 g Red peppers
600 g Tomatoes
50 g Dill
1 head of Garlic
10 tbs Vinegar
7 tbs Olive oil

Kyopolou /Aubergine dip/

Salad or Appetizer

  • Vegan
  • Vegetarian

Ride the eggplant wave

  • 80 min
  • Serves 10
  • Medium



Traditional spread and salad for the Balkan region generally prepared as canned food, in jars for the winter season. Cold appetizer collecting the fragrant hot summer flavors. Perfect on a toast of bread or as appetizer. Soo Tasty with Soo Foodies!

  • Peeling fresh tomatoes is easier if you immerse them into boiling water for 30 seconds first
  • You can also combine everything in a blender and process to puree (better leave it not completely smooth)
  • Variations include also chopped parsley, roasted green peppers and water onions
  • To preserve it for the winter, boil the canned jars in deep saucepan, water covered for about 30 minutes



Wash all the vegetables. Bake the eggplants and the red peppers with their skin on. When ready, transfer to saucepan and keep them closed in for at least 15 minutes. The concentrated steam inside will facilitate their peeling. Peel and cut into cubes.

Peel the tomatoes and cut them into cubes too. Chop the dill and the garlic.


Combine all the veggies into bowl and flavor with the olive oil and the vinegar. Add salt as per your taste. Stir well and serve as appetizer, salad or garnish to meat.

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