Recipe number 67746 is

Turkish Eggplant Salad

The ingredients are:
1 large Eggplant Juice of 1/2 lemon Salt 1/3 cup Extra virgin olive oil 2 tsp Mashed garlic 2 1/2 tbsp Vinegar Tomato slices, onion slices - black Greek olives for - garnish

The recipe yield is:
4 servings

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"

Salads; Turkish; Appetizers; Vegetables

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