Turkish Eggplant Salad

1 lg. eggplant
1/2 lemon, juice of
Salt
1/3 cup extra virgin olive oil
2 tsp. mashed garlic
2-1/2 tbsp. vinegar
Tomato slices, onion slices and black Greek olives for garnish

Directions:

Cook unpeeled eggplant until it is charred on the outside and the flesh is thoroughly soft. Cool slightly and then peel. Wipe clean and squeeze out all the water. Place eggplant in a bowl with the lemon juice and salt. Mash well. Add olive oil, garlic and vinegar; blend thoroughly. Serve on a plate garnished with tomato, onion and olives.

User Reviews:

Good recipie, but it needs much more garlic, about 5x the amound called for. A pinch or two of sugar also improves it.

Submitted by merav on December 03, 2005

i.

Submitted by ciarain koallaa on December 01, 1999

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