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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:

  • 1. She burned the skin off the eggplants while cooking them directly over flames of a gas burner, and left some flecks of crisped skin mixed into the chopped eggplant meat;
  • 2. She added minced peppers to the minced onions;
  • 3. She used Mazola corn oil, specifically;
  • 4. She did not use lemon juice.
  • 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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    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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