Romanian Eggplant Salad

* Exported from MasterCook *

ROMANIAN EGGPLANT SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Eggplans -- l ech
1 1/2 ts Sea salt -- or more to taste
1/3 c Safflower oil
1/4 c Extra-virgin olive oil
1 tb Milk
1 ea Fresh tomato -- sliced
15 ea Greek black olives
1/4 c Chopped onion

Roast each eggplant, turning frequently, over a
flame or under a broiler, until the skin is charred
all over, 20 to 25 minutes. Using a sharp knife, peel
the eggplants and rinse thoroughly under cold water.
Quarter the eggplants lengthwise and discard as many
seeds as possible. Toss with 1 tsp sea salt, then
place the eggplants in a stainless-steel or other
non-aumnu clander and squeeze out as much water as
possible. with paper towels.
Cut the eggplant flesh into 1 1/2 inch cubes. Place
the cut eggplant in a glass or ceramic bowl and,
stirring continuously with a wooden spoon, slowly add
the safflower and olive oils and remaining 1/2 tsp sea
salt. Stirring, add the milk.
Spread out the eggplant on a large plate, and using
a fork, score parallel lines on the surface. Garnish
with the tomato slices and olives. Serve the chopped
onion on the side. Makes about 2 1/2 cups, serves 4 to
6.

From The New York Cookbook by Molly O'Neill. From:
NANETTE BLANCHARD Refer#: NONE Subj: New York Recipes
Conf: (1010) F-COOKING



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