Living in New York I am exposed to many different culinary style, but sometimes I go back to my roots, cooking some old world dishes, that I grew up with in Romania.
This eggplant salad is one of my favorites, never missing from our family table.
On this version, I am reconstructing the dish, my way.
For 4 people you need :
2 large eggplants
3 scallions
2 red bell peppers
2 cloves of garlic
lemon
1/2 cup of vegetable
Cut an X on the head of each eggplant, insert the garlic cloves, then wrap them in aluminum foil.
Put them inside the preheated oven at 350 degrees.
Wrap the bell peppers in aluminum foil, then place them in the oven as well.
The peppers will be ready in about 25 minutes, but the eggplants will take up to 45 minutes, in order to be done.
Just make sure that they are nice and soft before taking them out.
Once the peppers are done, you can unwrap them, remove the skin and the seeds,Julienne cut them and put them aside.
When the eggplants are cooled , cut them in half (lenght wise) and scoop the flesh out,
setting them in a drainer to release the water. Chop them on a cutting board before placing
in a mixing bowl along with the chopped scallions, the peppers, salt and ground pepper.
Stir the mixture pouring slowly the vegetable oil mixed with the juice of 1/2 lemon.
Serve the salad with grilled bread and some tomatoes on the side.
This is not a quick recipe, but is worth trying to make it.
Feel free to comment.
Bon appetit!
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