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Turkish Eggplant Salad |
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Serves: 4 Print this Recipe1 eggplant Lemon juice from 1/2 lemon Salt 1/3 cup olive oil extra virgin 2 teaspoons garlic mashed 2 1/2 tablespoons white vinegar Tomato slices Onion, sliced Olives 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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