Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water. Quarter the eggplants lengthwise and discard as many seeds as possible. Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aumnu clander and squeeze out as much water as possible. With paper towels.

Cut the eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining 1/2 tsp sea salt. Stirring, add the milk.

Spread out the eggplant on a large plate, and using a fork, score parallel lines on the surface. Garnish with the tomato slices and olives. Serve the chopped onion on the side. Makes about 2 1/2 cups, serves 4 to 6.

From The New York Cookbook by Molly O'Neill.

Refer#: None Subj: New York Recipes Conf: (1010) F-Cooking