Avocados, ripe and plentiful, are a good buy now. Try a refreshing mixture of sliced avocado with a tangy citrus fruit, like orange sections, topped with a mild, lemony dressing.
Small eggplants also have arrived in the marketplace. For a spicy Oriental flavor, marinate sliced, sauteed eggplant in a soy sauce-based marinade. You also might try new variations of the ever-popular ratatouille:
eggplant, peppers, artichokes and tomatoes.
The following avocado salad is adapted from ”The Great Cooks` Guide to Salads,” (Random House, 1977).
AVOCADO AND MUSHROOM SALAD
Four to six servings
Preparation time: 15 minutes
Marinating time: 1 hour
1/3 cup olive oil
1 tablespoon wine vinegar
2 tablespoons snipped chives
1 clove garlic, crushed, peeled and minced
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
2 avocados, peeled and sliced thin
1/2 pound fresh button mushrooms, sliced very thin
1/2 pound French sorrel leaves
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Snipped chives, for garnish
1. With wire whisk, beat together oil, vinegar, snipped chives, garlic and lemon juice with salt and pepper to taste.
2. Pour dressing over avocados and mushrooms. Marinate for at least 1 hour. Arrange sorrel leaves on individual plates and top with avocados and mushrooms. Sprinkle additional snipped chives on top for garnish.
The following recipe is adapted from ”The Victory Garden Cookbook,” by Marian Morash (Knopf, 1982).
ORIENTAL EGGPLANT SALAD
Four servings
Preparation time: 20 minutes
Cooking time: 10 minutes
Marinating time: 2 hours
1 pound small eggplants
Salt
1/3 cup oil
1 teaspoon minced gingerroot
2 teaspoons minced garlic
1 tablespoon white vinegar
2 tablespoon soy sauce
1 tablespoon Oriental sesame oil
1 teaspoon sesame seeds
2 green onions, chopped
1/4 teaspoon hot pepper flakes, optional
1. Trim and cut eggplant into strips. Salt, let drain for 30 minutes and pat dry.
2. Saute in oil until lightly browned and just barely tender. Place in colander to remove excess oil. Mash together ginger, garlic and 1/2 teaspoon salt. Combine garlic mixture with remaining ingredients and toss with eggplant.
3. Marinate salad for at least 2 hours before serving, and serve chilled.