TURKISH EGGPLANT SALAD
1 lg Eggplant
Juice of 1/2 lemon
1/3 c Extra virgin olive oil
2 ts Mashed garlic
2 1/2 tb Vinegar 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”