Recipe - Romanian Eggplant Salad

2 Eggplans; l ech
1 One half teaspoon Sea salt;or more to taste
1/3 cup Safflower oil
One fourth cup Extravirgin olive oil
1 tablespoon Milk
1 Fresh tomato; cut or sliced up
15 Greek black olives
One fourth cup Chopped onion

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 stainlesssteel or
other nonaumnu clander and squeeze out as much water as possible. with
paper towels.
Cut the eggplant flesh into 1 One half 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 One half 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 One half 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) FCOOKING