Black Sea Kyopoolu is one of the most typical and delicious starters or snacks of Black Sea Cuisine and it can be described as a Ratatouille or Eggplant and Vegetable Stew/Ragout. Most often, Black Sea Kyopoolu is served as a snack, or as a separate dish with bread, or as an additive to sandwiches as appetizers.

Black Sea Kyopoolu ingredients are eggplants, green fleshy bell peppers, garlic, walnuts, parsley, refined olive or sunflower oil, vinegar and salt.

The original recipe of Black Sea Kyopoolu comes from the South-West Coast of Our Lovely Sea but it has a lot of very similar versions at all Costs as an example – Baklazhannaya Ikra and Ikra is Sinenkikh at the North Coast.

Preparation stage of Black Sea Kyopoolu is quite simple as cooking is going straight from fresh vegetables.

Cooking this dish is not complicated. Eggplants and green bell peppers are roasted on a hot grill or in the oven, peeled off and cut finely. Peeled garlic cloves are crushed in the mortar with some salt and added olive or sunflower oil and mixed well. The mixture is combined with vegetables and finally crushed all together, and seasoned with olive or sunflower oil, salt and some vinegar for final taste. The consistency of the final dish looks like a small cubes mixture similar to puree but not homogeneous as mashed potatoes. Usually ready dish is chilled down a bit in a fridge and then served sprinkled with crushed walnuts and finely chopped parsley.

Black Sea Kyopooly often cooked in advance. Traditionally it served at ambient temperature or slightly cold with bread and it goes well with the glass of wine or ayran, or Black Sea Tea. Often this dish canned in jars for the winter.

You can enjoy Black Sea Kyopoolu with friends and family in #BlackSeaCuisine restaurants or at home as it is not very difficult to prepare.

Black Sea Cuisine is simple, tasty and inexpensive.