Romanian Eggplant Salad
Categories: Salad, Ethnic, Romanian, Vegetable, Sidedish, Euro
Yield: 4 servings
2 ea Eggplans
Sea salt to taste
1/3 c Sunlower oil
1/4 c Olive oil
1 tb Milk
1 ea Fresh tomato sliced
15 ea Greek black olives
1/4 c Chopped onion
Roast each eggplant whileturning frequently, under a broiler or over a flame until skin is charred all over.
take a sharp knife then peel eggplants.
Rinse thoroughly under cold water.
Remove seeds if possible
Toss with 1 ts sea salt.
Place eggplants in a stainless-steel or other non-aluminum colander & squeeze out as much liquid as possible.
Cube eggplant to 1 1/2".
Place eggplant cubes in a glass or ceramic bowl then while stirring continuously with a wooden spoon, slowly add sunlower & olive oils along with remaining 1/2 ts sea salt.
While stirring add your milk.
Spread eggplant on a large plate then using a fork score parallel lines on surface of each cube.
Garnish with the tomato slices and olives.
Serve chopped onion on side.
ORIGIN:
Dr. Marcu Demesescu, Bucharest-Romania, circa 1998
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Comments: 2
This sounds good.
Love eggplants, they grow crazy fast in our garden. Will try this out in August.