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Name: Romanian Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 Eggplants; 1/4 c Onions chopped; 1/3 c Safflower oil; 1 tb milk; 1/4 c Extra-Virgin Olive Oil; 15 Greek black olives; 1 Fresh tomato sliced; 1 1/2 ts Sea salt or more to taste

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INGREDIENTS

2 Eggplants
1/4 c Onions ; chopped
1/3 c Safflower oil
1 tb milk
1/4 c Extra-Virgin Olive Oil
15 Greek black olives
1 Fresh tomato ; sliced
1 1/2 ts Sea salt ; or more to taste

Servings

INSTRUCTIONS

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

NOTES

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Romanian Eggplant Salad

2 Eggplants
1/4 c Onions chopped
1/3 c Safflower oil
1 tb milk
1/4 c Extra-Virgin Olive Oil
15 Greek black olives
1 Fresh tomato sliced
1 1/2 ts Sea salt or more to taste

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

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Nutrition

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Serving Size: 1 Serving (1624g)
Recipe Makes: 1

Calories: 2931
Calories from Fat: 2683 (92%)

Amt Per Serving		% DV

	Total Fat 298.2g	398 %
	Saturated Fat 36.9g	185 %
	Monounsaturated Fat 119.6g
	Polyunsanturated Fat 127.1g
Cholesterol 0.3mg		0 %
Sodium 3222.9mg		111 %
Potassium 2882.2mg		76 %
Total Carbohydrate 75.3g		22 %
	Dietary Fiber 41.5g	166 %
	Sugars, other 33.8g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2931

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