Romanian Eggplant Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 each: Eggplans, l ech
1 1/2 tsp: Sea salt, or more to taste
1/3 cup: Safflower oil,
1/4 cup: Extra-virgin olive oil,
1 tbsp: Milk,
1 each: Fresh tomato, sliced
15 each: Greek black olives,
1/4 cup: 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 ONeill. From: NANETTE BLANCHARD
Refer#: NONE Subj: New York Recipes Conf: (1010) F-COOKING
Source from luhu.jp
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 ONeill. From: NANETTE BLANCHARD
Refer#: NONE Subj: New York Recipes Conf: (1010) F-COOKING
Source from luhu.jp