Guest guest Posted October 7, 2007 Report Share Posted October 7, 2007 Turkish Eggplant Salad 1 large eggplant juice of 1/2 lemon salt 1/3 cup extra virgin olive oil 2 tsps. mashed garlic 2 1/2 tbsps. vinegar tomato slices, onion slices black Greek olives for garnish 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. Ask a question on any topic and get answers from real people. Go to Answers. Quote Link to comment Share on other sites More sharing options...
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