| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Omani |
Salads, Vegetables |
1 |
Servings |
INGREDIENTS
| 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 |
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 O'Neill. From: NANETTE BLANCHARD
Refer#: NONE Subj: New York Recipes Conf: (1010) F-COOKING
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