Title: Turkish Eggplant Salad
Categories: Salads, Appetizers, Vegetables
Yield: 4 Servings

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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini