Title: Smoked Eggplant Salad
Categories: Tamara4
Yield: 1 servings

6 lg Purple eggplant
6 Garlic cloves; (6 to 8)
Salt to taste
1 Lemons; juice of, up to 2
2 tb Yoghurt or mayonnaise
2 tb Chopped parsley or coriander
1 ts Chopped fresh mint;
-(optional)

Heat a barbecue until coals are red hot then place the eggplants directly
on the barbecue plate and allow them to char all over turning often, about
30 - 40 minutes until they look like deflated purple balloons and the skin
is blackened. (If you dont have a barbecue, you can do this in a grill pan
or old frypan set over a gas stove).

When the eggplants have cooled, cut them in half and scrape out all the
flesh into a bowl, discarding the skin.

Pound the garlic and salt together in a mortar and pestle until a paste
forms then add this to the eggplant with the lemon juice, yoghurt or
mayonnaise. Mix thoroughly then adjust seasoning with more salt and lemon
juice if desired.

Arrange on a platter and sprinkle with parsley or coriander and a little
fresh chopped mint.

Serve with crusty bread.

Converted by MC_Buster.

Per serving: 39 Calories (kcal); trace Total Fat; (3% calories from fat);
2g Protein; 12g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.