Turkish eggplant salad

Yield: 4 Servings

Measure Ingredient
1 large Eggplant
\N \N Juice of 1/2 lemon
\N \N Salt
⅓ cup Extra virgin olive oil
2 teaspoons Mashed garlic
2½ tablespoon Vinegar
\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"

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