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Romanian Eggplant Salad

RecipeSource: Romanian Eggplant Salad RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * 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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