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RECIPES FROM THE RETRO HOUSEWIFE

APPETIZER

SALATA DE PATLAGELE VINETE (Eggplant Salad), Romanian

Ingredients
  • 1 eggplant
  • 1 onion
  • ¼ cup salad oil
  • Salt and pepper
  • Lemon juice
Preparation Instructions

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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