Romanian Eggplant Salad — Jewish Food Society
Photographer: Penny De Los Santos.
Ingredients
- 3 medium eggplants
- ½ teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- ½ medium yellow onion, finely chopped
- 1 tomato, halved and thinly sliced
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