Turkish Eggplant Salad


Serves: 4
Total Calories: 175

Ingredients

1 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

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.

Nutritional Facts:

Serves: 4
Total Calories: 175
Calories from Fat: 160

This Turkish Eggplant Salad recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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