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"
