Recipe by Kumquat the Cat's friend
Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube. This particular recipe is from Romania, Toolie's country of ancestry (I believe). I've reduced the starting point for the amount of oil (was 1/2 cup), but you can add that amount if you think it's necessary (as you know eggplants are very absorbent). I think the black olives and dill made this dish. I tried this tonight and was very pleased with the taste. Like Bluemoon said, it's not quite a ratatouille but tastes great! Four servings are very filling, so I've changed to 4-6. Be careful with additional salt.
Top Review by JanuaryBride
I rated it 5 stars and DH rated it 3 stars, so we will settle for a 4. I agree that the olives make the dish, but do not throw them in until the very end as the recipe reads; you will find in the leftovers that there is a very strong olive flavor. I served it under some swordfish and it was a great pairing. I admit to having subbed diced canned tomatoes for the fresh with great results. I also added a ton of garlic. . .yum! Thanks! Made for VEG*N TAG March 2009.
- 2 large eggplants, washed
- 2 tablespoons vegetable oil (or more)
- 2 tablespoons salt (to taste)
- 1 large onion, minced
- 6 scallions, minced
- 2 tablespoons fresh dill, minced
- 2 large tomatoes, finely chopped
- salt and pepper (to taste)
- 1 tablespoon flour
- 3 tablespoons parsley, minced
- 24 Greek olives
Directions See How It's Made
- Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
- Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
- In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
- Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
- When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
- Add olives to heat through. Can be served hot or cold.