MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Romanian Eggplant Salad
  Categories: Vegetables, Ethnic, Salads
       Yield: 4 servings
  
       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. -!-
  
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