The Farmers Market at the X
| Tuesdays 12:30 - 6 p.m. May - 3rd Week of November Cyr Arena, Forest Park, Springfield, MA Click Here for Important Parking Information & Directions |
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| basic eggplant salad |
About 2 pounds large dark eggplants
¼ cup olive or sunflower oil
lemon juice or white vinegar, according to taste.
Salt and freshly ground black pepper
Garlic, crushed, then chopped (optional)
Roast the eggplant either on a barbecue (charcoal or gas) and allow it to blacken until soft inside. You can
also place it over a gas flame on top of the stove where it makes a bit of a mess as its liquid drips but it still
emits a smoky flavor. Otherwise it can be placed under a broiler. Remove from heat.
Place eggplant on a cutting board and using a sharp knife, slit it open and tilt the board over a sink to allow
the liquid inside to run off. When the eggplant is cool enough to handle but still warm, use the knife to
remove the peel and seeds.
The consistency of the salad depends on the method used for pulping the eggplant. Mashing it with a fork
or pressing it through a potato masher results in a thick, pulpy mixture. Placing it in a food processor makes
a smooth puree. When the eggplant is mashed put it in a bowl and add the oil slowly while stirring,
blending it in well. Add the lemon juice, pepper, and salt to taste. Lots of garlic can be added to make a dish
that is called “caviar of the poor.”
¼ cup olive or sunflower oil
lemon juice or white vinegar, according to taste.
Salt and freshly ground black pepper
Garlic, crushed, then chopped (optional)
Roast the eggplant either on a barbecue (charcoal or gas) and allow it to blacken until soft inside. You can
also place it over a gas flame on top of the stove where it makes a bit of a mess as its liquid drips but it still
emits a smoky flavor. Otherwise it can be placed under a broiler. Remove from heat.
Place eggplant on a cutting board and using a sharp knife, slit it open and tilt the board over a sink to allow
the liquid inside to run off. When the eggplant is cool enough to handle but still warm, use the knife to
remove the peel and seeds.
The consistency of the salad depends on the method used for pulping the eggplant. Mashing it with a fork
or pressing it through a potato masher results in a thick, pulpy mixture. Placing it in a food processor makes
a smooth puree. When the eggplant is mashed put it in a bowl and add the oil slowly while stirring,
blending it in well. Add the lemon juice, pepper, and salt to taste. Lots of garlic can be added to make a dish
that is called “caviar of the poor.”
| Copyright 2008 - The Farmers Market at the X |