Eggplant salad
- Main Ingredient: Eggplant
- Course: Appetizers
- Cuisine: Various Eastern European Turkish Various Middle Eastern
- Special food: Ethnic Arabic
- Yield:
Eggplant salad ingredients
- 1 large Eggplants
- Juice of 1/2 lemon
- Salt
- 1⁄3 c Extra-virgin olive oil
- 2 t Mashed garlic
- 2 1⁄2 T Vinegar
- Tomato slices, onion slices
- -- black Greek olives for
- garnish
Cooking Eggplant salad
1. Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft.
2. Cool slightly & then peel.
3. Wipe clean & squeeze out all the water.
4. Place eggplant in a bowl with the lemon juice & salt.
5. Mash well.
6. Add olive oil, garlic & vinegar, blend thoroughly.
7. Serve on a plate garnished with tomato, onion & olives.
8. Ayla esen algar, "the complete book of turkish cooking.
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