More slavic in origin than italian, I did'nt have any cold salads for New Years Eve, so I made this. Its very good and different.
3 eggplants sliced thin don't peel, slice horizontally (the eggplant stands up and you slice across)
1 zucchini, 3 stalks celery, 2 carrots, 1 green pepper, 2 cloves garlic chopped finely or put through food processor
1 bunch dill minced or processed
2 cups mayonnaise , I like Hellmans regular best flavor.
salt, pepper.
Slice the eggplant, brush with oil, place on oiled cookie sheets (I like to put parchment paper down) and bake at 450F for 10 minutes. Take out, turn the eggplant over,brush with oil, bake another 5 minutes. I like this better than frying them till browned. Place the browned soft eggplant on a plate with a paper towel to drain oil. You may have to do this several times, 3 eggplants make many slices.
In a saute pan with a few tbs of oil, saute the minced vegetables 10 min. Add chopped dill and salt and pepper, saute 5 minutes more. Add mayo, mix for 2 minutes, take off heat.
I use a glass salad bowl or a plastic container, layer mayo, eggplant, mayo, eggplant till its all covered in mayo. Place in refrigerator covered overnight.
Very good served as an appetizer, with breadsticks or as a side salad instead of coleslaw, potato salad or mac salad.
<message edited by fabulousoyster on Sun, 01/4/09 8:57 AM>
