Comments on: Roasted Eggplant-Pepper Salad (Кьопоолу)

By: Darina

Darina — Sat, 17 Jan 2009 00:21:29 +0000

“We learned that you don’t much use conditional tenses to be polite ”

I’ve always found it very unnecessary and quite annoying when people in the States are passing you by 3 feet away from you and say “Excuse me”. For me that’s being trained, not sincerely polite.

By: Lora

Lora — Fri, 09 Jan 2009 20:20:26 +0000

P.S. We also add fresh chopped tomatoes and walnuts

By: Lora

Lora — Fri, 09 Jan 2009 20:16:13 +0000

Great recipe, in my house we always just made it with fresh garlic. A tip for those who grow tons of veggies in the summer. My parents grill a lot of eggplants and peppers when they are ripe, then freeze them in ziplock baggies (2 peppers, 1 eggplant per bag). In the winter, we just thaw a bag, peel everything and throw it in the food processor with a clove of garlic, and bam! instant кьопоолу any time of year.

I feel your pain about the pronunciation… when I was little and still to this day, I called this dish “кьопъво” (and I’m a native speaker).

By: Manggy

Manggy — Mon, 13 Oct 2008 04:34:50 +0000

I love what you’ve done here– served it bruschetta style! It’s so funny to me how some cultures reserve “thank you” for extreme gratitude… I definitely take mine over the top!

By: skepweaver

skepweaver — Sat, 11 Oct 2008 20:50:53 +0000

“Will I see you, ever?”

Yes, I expect so! I won’t make it to Meeting this week, however, because a friend and I have planned to drive up the Gorge and do some watercoloring while there is still a sunny weekend day. But one of these days I will attend again at Multnomah Monthly Meeting (I have been very negligent all spring and summer, what with the demands of the house project and the library district campaign, and badly need to sit in silence), and maybe we can run into each other. We’d have to plan a signal, like carrying a rose in our teeth or something.

Skep

By: parsnipsaplenty

parsnipsaplenty — Sat, 11 Oct 2008 16:40:53 +0000

Hey Susan! The skins on mine were definitely blackened, evidenced by my poor neighbors who had to hear the fire alarm go off not once, not twice, but five times while I charred all of these veggies on the stovetop. I’m glad your kablooey went well.

Will I see you, ever?

By: skepweaver

skepweaver — Thu, 09 Oct 2008 17:52:00 +0000

As this has been The Year of the Eggplant (I grew the small Ichibans) at our house, this came along right on schedule. We’ve enjoyed eggplants in several forms this summer (awfully good and easiest is sliced into rounds and done in the saute pan with a shake of curry powder in the oil) and we’re growing a little desperate to use them all up before the weather turns. Alas for Bulgarian phonology, we call your preparation Kablooey.

We roasted ours until the skins were blackened, which is our usual approach to roasting peppers and eggplants and tomatoes. It makes the innards softer, I think, than what is portrayed in your photo, and makes the recipe into more of a creamy spread than a chunky one. Had no goat cheese on hand, but grated in some Romano and served it smeared on dense multi-grain bread with a side slice of good, aging Brie. Not bad, this Kablooey.

By: Rose

Rose — Mon, 06 Oct 2008 22:51:15 +0000

That looks delicious! I’m a regular visitor of the sight, but as my cooking (versus baking) skills are sub-par, I mostly just drool. Hi to Kathryn as well. Nice to hear both of your “voices!”

By: Kathryn

Kathryn — Mon, 06 Oct 2008 07:18:15 +0000

Yum! We have this salad in Ukraine too, and come to think of it…I still don’t know the name of it in Russian (although I’m sure it’s probably similar to the Bulgarian word). I’ll have to try your recipe while the eggplants are still here.