Kyopolou (Bulgarian Eggplant and Tomato Dip)
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Cooking tools:
- Food processor
- Colander
- Oven
- Baking sheet
- Aluminum foil
- Fork
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Refrigerator
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
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