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From a reader: My grandmother, born in Iasi around 1885 (who lived to 97), made this in a slightly different fashion:
She liked to serve it spread on pieces of bread with a piece of a Greek oil/saltwater-cured black olive on top. I learned this at her knee and still make and enjoy it that way, now that I am 71. My daughter-in-law and her kids in Paris have come to love it. I have passed it on, as part of my genes, to my own daughter....BTW, yours is the only place on the web where I found this recipe under this name.....THANK YOU VERY MUCH FOR YOUR DOCUMENTATION.
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RECIPES FROM THE RETRO HOUSEWIFE
SALATA DE PATLAGELE VINETE (Eggplant Salad), Romanian
Bake ripe eggplant. Remove skin and chop fine in porcelain bowl with wooden spoon (do not use metal utensils), add finely minced onion, salt, pepper (optional), salad oil, and lemon juice to taste. Beat well. Cool. Serve on crackers or as a salad on top of salad greens. Garnish with olives, green pepper, or strips of tomato.
Contributed by Mrs. Frances Ocneanu, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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