THE ART of Romanian cooking by Galia Sperber
The very first recipe sounded appealing and everyone
enjoyed it. . .
Aubergine-Stuffed
Tomatoes (rosii umplute cu vinete)
but I liked it better as a salad. Chop one or two tomatoes. Add these to the lettuce.
Stir in the aubergine/eggplant mixture and a vinaigrette dressing. Yum!
To make the eggplant mixture, use one pound of eggplant, only one onion (6 ounces), 1 and a half teaspoons salt, and 1/4 tsp pepper.
Stir in the aubergine/eggplant mixture and a vinaigrette dressing. Yum!
To make the eggplant mixture, use one pound of eggplant, only one onion (6 ounces), 1 and a half teaspoons salt, and 1/4 tsp pepper.
*******
Lonely Planet’s two-week
itinerary takes one from Bucharest all the way north to “the exquisite wooden
churches of Maramures” where “attending one of the services is a special treat”.
To start with, however, in Bucharest, I would like to
see the “stunning glass dome” in the Assembly Hall in the Palace of
Parliament. (see p. 572 in Eyewitness)
******
That’s
just for starters!
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