2 Eggplants (1 lb each)
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
From The New York Cookbook by Molly O'Neill.
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-aluminum colander and squeeze out as
much water as possible. Allow to drain in the colander for 30
minutes. Blot up any excess moisture 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. -!-
