Instructions: Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water.

Quarter the eggplants lengthwise and discard as many seeds as possible.

Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aumnu clander and squeeze out as much water as possible. with paper towels.

Cut the eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining 1/2 tsp sea salt.

Stirring, add the milk.

Spread out the eggplant on a large plate, and using a fork, score parallel lines on the surface. Garnish with the tomato slices and olives.

Serve the chopped onion on the side.

Makes about 2 1/2 cups, serves 4 to 6.

Refer#: NONE Subj: New York Recipes Conf: (1010) F-COOKING

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