Kyopolou (Bulgarian Eggplant and Tomato Dip) — Jewish Food Society
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.
Ingredients
- 2 medium eggplants (preferably light in weight and firm)
- 2 medium plum tomatoes, quartered
- 1 heaping teaspoon kosher salt
- 3 tablespoons to ⅓ cup canola oil
More Like This
Eggplant Pastelikos — Jewish Food Society
jewishfoodsociety.org
Romanian Eggplant Salad — Jewish Food Society
jewishfoodsociety.org
Eggplant in Paprika and Eggplant in Vinegar — Jewish Food Society
jewishfoodsociety.org
Fumaça (Roasted Eggplant Dip) — Jewish Food Society
jewishfoodsociety.org
Ingriye (Roasted Eggplant With Tomatoes and Beef) — Jewish Food Society
jewishfoodsociety.org
Roasted Eggplant Salad — Jewish Food Society
jewishfoodsociety.org
Vegetarian Chopped Liver (Eggplant Salad) — Jewish Food Society
jewishfoodsociety.org
Turkish Eggplant Dolma — Jewish Food Society
jewishfoodsociety.org