Side Pannel
Romanian Eggplant Salad
Romanian Eggplant Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetables
Ingredients List
- 2 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 Fresh tomato;sliced
- 15 Greek black olives
- 1/4 c Chopped onion
Directions
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
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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