| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lg | Eggplant |
| 1 | Garlic cloves (to taste) (up to 3) | |
| 1/2 | c | White vinegar |
| 1/2 | c | Water |
| 1 | tb | Sugar |
| Salt to taste |
INSTRUCTIONS
This is a recipe that my grandfather taught my father who then taught it to me. It is a fairly simple side dish made with eggplant and garlic which is Roumanian of origin and is delicious served as a relish along side meat or poultry;. Poke holes all over the egg plant with a fork. Place on a piece of aluminum foil on broiler rack about 4 inches from flame. Roast until soft, turning frequently so eggplant roasts all over about 20 to 30 minutes. Remove from broiler and allow to cool enough to handle. Peel off skin. This is very important. Chop until very fine in a wooden bowl with a chopping tool or on a board with a knife. This does not work in a food processor. Add garlic cloves and continue chopping until garlic is finely minced and well mixed with the eggplant. This part works best in a glass jar, but if you don't mind the garlic smell, any covered container will do. Put the eggplant mixture into a jar and add the water, vinegar, sugar and salt . Mix well. Refrigerate over night. ( If you want to limit the salt add only about 1/8 to 1/4 teaspoon, and a couple of dashes of Mrs. Dash original. Posted to JEWISH-FOOD digest V96 #54 Date: Wed, 16 Oct 1996 21:00:46 -0400 From: Goldtag1@aol.com
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