ROBERTO'S EGGPLANT RELISH
JAPANESE EGGPLANT

ROBERTO'S EGGPLANT RELISH

3 Japanese eggplant
1 Poblano pepper
1/2 cup onion, chopped
1/4 cup chopped cilantro
1 tomato, chopped
1/8 tsp. salt
Dash of soy sauce or patis

This is a variation on a relish my Dad used to serve us. Broil eggplant
and poblano pepper until all sides are charred. Cool. Skin both eggplant
and pepper. Remove most seeds from pepper (the more seeds, the hotter the
relish). Chop eggplant and pepper. Combine with rest of ingredients. Serve
this with broiled fish or chicken.




JAPANESE EGGPLANT

4-6 Japanese eggplant
Rock salt
Olive oil
Crushed garlic to taste
Chopped basil leaves
Wine vinegar

Slice eggplant in 1/4 inch slices. Arrange on towel and sprinkle with rock
salt. Let sit about 1 hour or until beads of water form on surface. Dry
well, rubbing off salt. In a small amount of hot olive oil, quickly fry
eggplant until browned. Drain well on paper towels. Place a layer of
eggplant in a flat glass or ceramic casserole dish and sprinkle with
crushed garlic, chopped basil and wine vinegar. Repeat until all eggplant
is used. Refrigerate at least 4 hours. Serve cold or at room temperature.



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