How to make
In this kyopolou, carrot is used instead of pepper, to diversify the popular traditional spread.
The carrot adds a delicate sweetness and flavor that you're sure to love.
The eggplants are washed, cut in half and several slits are made inside them. They are rubbed with salt and left for 30 minutes to release their bitter juice, then they are washed.
They are arranged in a lightly greased tray with the cut side down and the tray can be directly covered with baking paper (greased) to ensure that the vegetable does not stick.
The carrots are peeled, also halved and arranged next to the eggplant.
Everything is drizzled with oil and put in an oven heated to 200°C for about 35 minutes or until the vegetables have softened well.
Leave them to cool completely.
Scrape the flesh of the eggplant with a spoon, chop it and put it in a bowl.
The carrot is cut into small pieces and the tomato is peeled and also chopped into small pieces. They are put in the bowl.
The garlic cloves are pressed, the parsley is finely chopped. They are poured into the rest of the products along with the vinegar, salt and oil and everything is mixed well.
If desired, season the eggplant salad with more vinegar, salt, and garlic after tasting. Also, more fat can be added, according to preferences.
The delicious meal can be served immediately or left for a few hours for the flavors to settle and the garlic aroma to be released
Enjoy this Kyopolou with Roasted Carrots with nice homemade bread or bread and a glass of your favorite drink.
Enjoy your meal!
