Shared by Michal Shamir
Shared by Michal Shamir
Kyopolou (Bulgarian Eggplant and Tomato Dip)
Yield: 4 servingsTime: 30 min active + 2 to 12 h inactive
Kyopolou (Bulgarian Eggplant and Tomato Dip)
Yield: 4 servingsTime: 30 min active + 2 to 12 h inactiveFamily Journey
ViennaTel AvivBrooklyn
Sofia, BulgariaTel AvivBrooklyn
As Michal Shamir is quick to explain, “this is not the traditional Bulgarian kyopolou. The traditional salad is usually made with peppers, and raw onions and garlic.” Her grandmother, known in the family as Savta Sara has her own variation on the recipe.
Read more about Michal's family in "Polish, Austrian, and Bulgarian Cooking Traditions Meet Up in This Brooklyn Kitchen" and try her recipes for apricot cake and water challah.
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
Preparation
Step 1
Preheat the oven on broil (550 degrees), and place the oven rack on the top third of the oven. Line a baking sheet with aluminum foil.
Step 2
Poke the whole eggplants with a fork in several places and place them on the baking sheet. Transfer into the oven and broil for about 20 to 30 minutes or until the eggplants are charred on the outside and cooked through on the inside. Flip the eggplants halfway through, after about 15 minutes. Take roasted eggplants out of the oven and let them cool until they can be handled easily.
Step 3
Slice the eggplants lengthwise down the middle. Scoop out the “meat” and place it in a colander on top of a bowl to drain all the liquid for at least 2 hours and up to 12 hours. Discard the liquid.
Step 4
In the bowl of a food processor, place eggplant, tomatoes, and salt and pulse until the mixture is smooth.
Step 5
While the food processor is running, drizzle in oil slowly.. Start with 3 tablespoons and continue adding up to ⅓ cup of oil until the mixture is smooth and bright red.
Step 6
Keep refrigerated until serving. Serve with challah.
