Roasted Eggplant Dip
Serves 4
10 mins prep
70 mins cook
80 mins total
In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “Kyopolou” and this is my delicious take on the classic dip.
Preheat oven to 425F (220C). Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional.
Add a drizzle of olive oil on each half and a sprinkle of salt. Flip them upside down and bake until they are soft and a knife is inserted easily into the skin.
It should take 45-60 minutes, depending on the size of the eggplant. Remove it, let it cool, and then scoop out the flesh.
In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and once they are translucent stir in the garlic.
Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Enjoy!
