This week I made Roasted Eggplant with Peppers, Mushrooms and Onion Pizza, love a good pizza, Tuna Sandwichon whole wheat bread with lettuce, tomato and potato chips, love that salty crunch the chips give, Salmon Glazed with Agave and Mustard, delish, Spinach Salad, one of my faves, Latkes, should make these more often, and of course an Egg on sautéed arugula and a Latke, with a squirt of Sriracha on the side.
Eggplants roast up so rich, creamy, and smoky. Just slice them up, drizzle with plenty of olive oil, and roast them at 400° until tender, about 30 minutes. Serve with lemon, sea salt, and any fresh herbs you have. We also love them dipped in a tangy yogurt.
If you want to get a little more fancy, throw that roasted eggplant into a food processor with tahini, garlic, lemon, sea salt, and fresh herbs to make a simple baba ghanoush.
Kyopolou is a typical for the Bulgarian cuisine starter or relish, popular under different names and variations throughout the Balkans, particularly in Turkey. Kyopolou can be consumed as a bread spread, a condiment, or as a salad. It could be prepared with a help of a mixer or in an old fashioned way…