Bulgarian Eggplant And Pepper Spread (Kiopoolu)

Roast the eggplant in the following fashion: Prick it in 3 or 4 places, then impale it on a long-handled fork and turn it over a flame until the skin chars and cracks.

Or, pierce the eggplant, place it on a baking sheet, and broil it 4 inches from the heat for about 20 minutes, turning it so that it chars on all sides.

Wrap the eggplant in a damp towel for 5 minutes, then peel off and discard the skin. Cut the eggplant in half, chop it fine, and mash the pulp to a smooth puree. Similarly, mash the skinned and deribbed green peppers.

Combine the eggplant and pepper puree in a deep bowl. Stir in the oil and vinegar a tablespoon at a time, then beat vigorously with a wooden spoon until the mixture is smooth.

Add the chopped tomato, parsley, garlic, salt and a liberal grinding of pepper, and continue to beat until all the ingredients are well mixed. Taste for seasoning and refrigerate until chilled.

Serve mounded on a platter as a first course or spread on dark bread as an accompaniment to drinks.