Recipe - Eggplant Salad From Bessrabia

2 Eggplants; Big shinny and
dark in skin, (up to 4)
2 Green bell peppers; (up to
3)
3 Tabls Oil; (up to 5)
1 Onion; Medium, cut in small
pieces
1 Tomatoes; peeled and cut
into small pieces, (up to
2)
Salt; (no pepper)

Source: From my mother with love & more. Family recipe, My mother
Devora.

Prick the eggplant 34 time in the flesh, and BBQ them with the bell
peppers , turning them till eggplants are soft and peppers are nicely BBQ.
Put them in a bowl, cover with nylon bag for 15 minutes. Peel the bell
peppers in running water and cut into small strips , put aside for later
use. On a board put the eggplants and make a cut in their length. With a
spoon, spoon out the flesh, spoon out as much as you can, Put in a colander
to drain the liquid. Mash them to pueree.<<<At this stage my
mother( Now I do) used to take just a portion that she wanted to prepare
and the rest of the eggplant she put them in a container ,cover them with
just a little on top with some oil, cover and keep in refrigerator for
later use.

To finish the salad, You add all other ingredients, Add salt as much as you
prefer. Eat with country black bread.

Oh, dear, It does reminds me of mother.

Posted to JEWISHFOOD digest Volume 98 #033 by Zvi & Rina Perry
Pzvi@netvision.net.il on Jan 18, 1998