Yield: 4 Servings
|\N \N||Juice of 1/2 lemon|
|⅓ cup||Extra virgin olive oil|
|2 teaspoons||Mashed garlic|
|\N \N||Tomato slices, onion slices black Greek olives for garnish|
Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. Cool slightly & then peel. Wipe clean & squeeze out all the water.
Place eggplant in a bowl with the lemon juice & salt. Mash well. Add olive oil, garlic & vinegar, blend thoroughly. Serve on a plate garnished with tomato, onion & olives.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"