Kyopolou (Bulgarian Eggplant and Tomato Dip)

Kyopolou (Bulgarian Eggplant and Tomato Dip)

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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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