Turkish eggplant salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| Juice of 1/2 lemon | ||
| Salt | ||
| ⅓ | cup | Extra virgin olive oil |
| 2 | teaspoons | Mashed garlic |
| 2½ | tablespoon | Vinegar |
| Tomato slices, onion slices black Greek olives for garnish | ||
Directions
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"