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Turkish eggplant salad

Yield: 4 Servings

Ingredients:

• 1 lg Eggplant Juice of 1/2 lemon Salt
• 1/3 c Extra virgin olive oil
• 2 ts Mashed garlic
• 2 1/2 tb Vinegar

Instructions:

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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