edelson (06/04/82)
Baklava (or baclawer) with corn syrup? FOR SHAME!
Honey is the traditional sweetener of the middle east.
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Eggplant salad (sometimes entitled in cookbooks as eggplant relish
or eggplant caviar) exists in various versions throughout middle and
southern European cuisine. My mother used to make one attributed to
Roumania. It is similar to the Baba Ghanooj recipe with a few
variations. Here are some hints and variations to try.
It is best to do the eggplant over an open flame,
but for those with electric ranges, it can be done in the broiler.
It is done when the skin cracks and falls off.
Chop it (literally) in a wooden bowl with a "hockmesser".
Include some raw onion, try a little green pepper or tomato.
Blend in the olive oil, mash it lightly with a fork.
I prefer it slightly lumpy.
You really cant taste it when it is fresh. Chill it well for several
hours to let the flavors blend, then adjust the salt, pepper, lemon juice
to your preference.bsg (06/04/82)
My family makes an almost identical eggplant recipe, which we call "Rumanian caviar," BUT-- you forgot the garlic!!! (Just throw in 1 or more mashed cloves, to taste.)