Re: [Cz-L] Recipe

Miriam (Mimi) Taylor <mirtaylo_at_indiana.edu>

Thanks Madelyn for a recipe I had forgotten. It is a Czernowitz recipe,
at least I remember eating it in Czernowitz.
I have been making the other version of eggplant salad, we called "vinete",
which is made of eggplant, chopped onions, salt, vinegar and oil only.
I wonder whether "vinete" is the Romanian version and "Patlajele" is the
Besarabian (Moldova) version. I find that my Russian friends only know
the "Patlajele" version.

By the way, for those who would prefer to roast the eggplant in the oven;
remove the fleshy leaves near the stem of the eggplant,
make small cuts with a sharp knife on all sides, this is necessary,
otherwise the eggplant is likely to explode when roasted.
Set your oven temperature to 450 F., place eggplant under the broiler for 12
minutes on one side, then turn and roast another 12 minutes on the other
side.

Mimi

> I don't know if this is a Cz recipe but my dad used to make it all the time
> and he was born in Gura Hamoura and raised in Czernowitz. Madelyn Berid
> Pollack
> Anyhow, it is a salad he called -
> PATLAJELE
> 1 eggplant - burn the outside skin on a gas stove top or outside grill till
> black and the inside is soft. Let cool. Rinse off the burned skin under cold
> water. Chop the remainder. I do this in bulk and pressure can the results for
> use all year.
> To the eggplant add the following vegetables, chopped:
> tomato
> cucumber
> green pepper
> onion or scallion
> Dressing:
> salt
> pepper
> lemon juice
> oil
> Serve cold with rye bread.
>
Received on 2006-10-25 05:16:32