TURKISH EGGPLANT SALAD
Regi Dean's Recipes 08/22/99
Salads
Ayla Esen Alga
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black Greek olives for garnish	
Eggplant	1 lg
Extra virgin olive oil	1/3 c
Mashed garlic	2 ts
Vinegar	2 1/2 tb
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 4 Servings
Juice of 1/2 lemon
Salt
Tomato slices, onion slices
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"