Name: Turkish Eggplant Salad
Ingredients: 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

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Turkish	Salads, Appetizers, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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