How to make
For the Arabic kyopoolu, the oil and vinegar are replaced by olive oil and lemon juice and the parsley by mint. The thin, crispy flatbread and sesame seeds additionally contribute to the oriental look and taste of this spread.
Wash and cut the eggplants in half (lengthwise). Make slits and rub them with salt.
Leave the vegetables to release their bitter juice for 30 minutes and rinse and dry them.
Put garlic cloves in the slits - one for one half of an eggplant.
Arrange the peppers in a greased or lined with baking paper baking tray. Put the eggplants next to them, drizzle them with fat and roast them for about 35 minutes in a preheated oven at 390°F (200 degrees).
Keep an eye on the peppers and if they are ready, take them out earlier.
For the kyopoolu, the green pepper can be added raw, but then it is good to leave the spread aside for a while before serving it, so that the pepper can marinate and soften.
When the vegetables are ready and once they cool, chop them and mix them in a bowl.
Add salt, lemon juice, olive oil, chopped fresh mint and the crushed two cloves of garlic.
Mix everything well and serve the spread sprinkled with sesame seeds and toasted crispy Arabic flatbread.
Enjoy your meal!
