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| Home -> [Appetizers, Arabic, Eastern European, Eggplant, Ethnic, Middle Eastern, Salads, Side-dishes, Turkish, Vegetables] -> [Eggplant salad Recipe] |
Eggplant salad
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| Artist: |
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Yield: |
4 |
| Categories: |
Appetizers, Arabic, Eastern European, Eggplant, Ethnic, Middle Eastern, Salads, Side-dishes, Turkish, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant | | | Juice of ?lemon | | | Salt | | 1/3
| cup | Extra virgin olive oil | | 2
| tsp | Mashed garlic | | 2 1/2
| tbsp | Vinegar | | | Tomato slices, onion slices | | | -- black Greek olives for | | | -- garnish |
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Procedures:
| 1 | Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. | | 2 | Cool slightly & then peel. | | 3 | Wipe clean & squeeze out all the water. | | 4 | Place eggplant in a bowl with the lemon juice & salt. | | 5 | Mash well. | | 6 | Add olive oil, garlic & vinegar, blend thoroughly. | | 7 | Serve on a plate garnished with tomato, onion & olives. | | 8 | Ayla esen algar, "the complete book of turkish cooking |
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