CWS4322
Chef Extraordinaire
There is a local perogie shop that sells the most amazing marinated eggplant salad. The name is always written in Cyrillic, so I don't know what it is called. The eggplant is roasted (I think), still has the skin on, cut in strips about 1/4" thick, has fresh dill, vinegar? sugar? in the dressing. I've tried to make it (when the eggplant is overwhelming me in the garden), and haven't liked my results...I'm missing something? Maybe a dash of cloves? Anyone have a recipe for eggplant prepared this way?
Thanks!
Thanks!