This salad is the most known Turkish salad.
- 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
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 & .