Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 Having problems this morning. This may appear twice. Sorry! Wanted to make sure it got to the group. Such a delicious salad. Romanian Eggplant Salad From the New York Cookbook by Molly O'Neill (very good cookbook) 2 Eggplants (1 lb each) 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 or Soy Milk 1 Fresh tomato, sliced 15 Greek black olives 1/4 c Chopped onion Roast each eggplant, turning frequently, over a flame, or in a hot dry iron skillet, 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-aluminum colander and squeeze out as much water as possible. Allow to drain in the colander for 30 minutes. Blot up any excess moisture 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 Photos – Showcase holiday pictures in hardcover Photo Books. You design it and we’ll bind it! Quote Link to comment Share on other sites More sharing options...
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