Title: Turkish Eggplant Salad
Categories: Salad Turkish Appetizer Vegetable
Yield: 4 Servings

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
		Tomato slices, onion slices - black Greek olives for - garni

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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