Turkish eggplant salad
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Recipe by: guennole
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 lg Eggplant
Juice of 1/2 lemon
Salt
1/3 c Extra virgin olive oil
2 ts Mashed garlic
2 1/2 tb Vinegar
Tomato slices, onion slices
-- black Greek olives for
-- garnish
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"
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