Entree: Bulgaria – National Cuisine – Шопска скара ➤ Shopska skara (Charcoal-grilled Shopska-style vegetables and Bulgarian white brined cheese finished with parsley and olive oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 4 large bell peppers, approx. 6 oz (170 g) each
- 4 medium tomatoes, approx. 6 oz (170 g) each
- 1 medium eggplant, approx. 1 lb (450 g)
- 2 medium red onions, approx. 6 oz (170 g) each, cut into thick rings
- 8 oz (225 g) sirene cheese (Bulgarian white brined cheese), cut into 4 slabs
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for brushing
- 1 tbsp (15 ml) white wine vinegar
- 2 cloves garlic, minced (approx. 0.4 oz / 10 g)
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (15 g) fresh parsley, chopped
- 4 slices rustic bread, optional, for serving

Instructions

1. Prepare grill or grill pan to medium-high heat and oil the grates. Brush bell peppers, tomatoes, eggplant slices and onion rings lightly with olive oil and season with a little salt.
2. Grill vegetables until evenly charred and tender: peppers 8–12 minutes turning to blister skin; tomatoes 6–8 minutes; eggplant slices 4–6 minutes per side; onion rings 3–5 minutes per side. Transfer grilled vegetables to a platter and let cool slightly; peel peppers if desired.
3. While vegetables grill, brush sirene cheese slabs lightly with olive oil and grill 1–2 minutes per side until warmed and lightly marked but not melted through. Remove and keep warm.
4. Arrange grilled vegetables on a serving platter in a rustic pile. Place grilled sirene slabs on top or alongside. Whisk together remaining 3 tbsp olive oil, white wine vinegar, minced garlic, salt and pepper and drizzle evenly over vegetables and cheese.
5. Sprinkle chopped parsley over the dish, serve with rustic bread if using, and present hot or at room temperature for sharing.