Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggplants (1 lb each) 1 tb Milk
1 1/2 ts Sea salt, or more to taste 1 Fresh tomato, sliced
1/3 c Safflower oil 15 Greek black olives
1/4 c Extra-virgin olive oil 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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