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.
0 Preheat oven to 425F (220C). Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional.
1 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.
2 It should take 45-60 minutes, depending on the size of the eggplant. Remove it, let it cool, and then scoop out the flesh.
3 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.
4 Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Enjoy!
