In article et>,
"Harriet Neal" > wrote:
>....
>romanian eggplant salad, salata de vinete complete with photos:
>
>Ingredients
> * 1 kg of eggplants: not to large, uniform coloring and texture
> * 1 large onion
> * salt, pepper
> * 100ml, sunflower oil
> * patience
>
>Preparation
> * use a fork to pierce the eggplants to avoid eggplant explosion
> * grill the eggplants until they are soft and liquid is emerging
> when checking the crust (10 - 15 mins)
> * leave them to cool down until they can be handled
> * peal the crust. This should be easy if they are cooked and cold
> enough but requires some patience
> * put the eggplants on a plate and wait 10 minutes to let out all
> liquid
> * cut the onion in very small pieces
> * mix the eggplants with onions and the sunflower oil until it's a
> paste
> * cool down and serve on sliced bread and with tomatos salad
>
>I add crushed garlic & use olive oil instead of sunflower oil.

How do you think this would go if you cooked the eggplants in a
microwave? I often cook a whole eggplant (medium size and stabbed
three or four times with a knife) in a microwave for about 3 minutes.
It's usually soft enough then to simply scoop out and eat with a spoon
after slicing in half longitudinally and adding sufficient freshly
ground pepper.

Cheers, Phred.

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LID