"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Vineta - Eggplant Salad Recipe

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This recipe for Vineta - Eggplant Salad, by , is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Miri Polachek
Added: Sunday, January 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggplants
salt
vegetable oil
chopped onion

Directions:
Directions:
Cook eggplants in broiler (on high) - on bottom shelf for an hour, then turn over and cook for another 1/2 hour. Remove eggplants from oven and let cool. Peel eggplants, and puree with food processor. Add salt and oil. Serve with chopped onion.

Personal Notes:
Personal Notes:
One of Ema's regular appetizers at almost every special meal. Delicious to spread on a freshly baked challah.

 

 

 

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