Romanian eggplant salad

 
                          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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