Free Recipe Romanian Eggplant Salad
Recipe Type: S Recipes
Recipe Preparation: broil
Cooking Ingredients for Romanian Eggplant Salad Recipe
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
Romanian Eggplant Salad Preparation
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
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Romanian Eggplant Salad?
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