Serves: 4
Total Calories: 175
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.
This Turkish Eggplant Salad recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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