| 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
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”