Turkish Eggplant Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant,
Juice of 1/2 lemon,
Salt,
1/3 cup: Extra virgin olive oil,
2 tsp: Mashed garlic,
2 1/2 tbsp: Vinegar,
Tomato slices, onion slices, black Greek olives for - garnish
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp