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Romanian Eggplant Salad

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      Title: ROMANIAN EGGPLANT SALAD
 Categories: Salads, Vegetables
      Yield: 1 Servings
 
      2 ea 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 ea Fresh tomato;sliced
     15 ea Greek black olives
    1/4 c  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
  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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