Mock Creamed Herring*
This one is for you trailer park folk in Minnesota. I'm breaking my theme here,
because eggplant probably costs more than a fish would in a grocery store up
north. I bet you could substitute a zucchini, though - and anyone who's ever
grown those in the summer knows that you get way more than one family can use
out of a vine or two.
2
Onions, cut crosswise in 1/4" slices, separated into rings
2 Ribs celery, cut in 1" slices
1 medium Eggplant, peeled, cut in long 1" thick strips (or try substituting
zucchini, which is cheaper and similar texture)
1 teaspoon whole cloves
1 tsp seasoned salt of your choice
1 Bay leaf, crumbled
1 teaspoon sugar
1 cup sour cream (or plain yogurt)
Place onion rings and celery in a colander over boiling water. (Or use a
steamer.) Cover and steam for 5 minutes.
Add the eggplant (or zucchini) and steam till tender, but not mushy. Put
vegetables in a bowl to cool.
Combine remaining ingredients and stir into the cooled vegetables. Chill well.
Serve on slices of pumpernickel or rye bread.
*modified from a recipe from The New York Times Natural Foods Cookbook