Eggplant Salad

TURKISH VEGETARIAN COOKING

SALADS

EGGPLANT SALAD (Patlıcan Salatası)

2 large eggplants
1/3 cup olive oil
1/3 cup lemon juice
3 cloves garlic (mashed)
I teaspoon salt
1/2 cup plain yoghurt (optional)
1/4 cup very finely ground walnuts (optional)

Place eggplants on direct fire (gas or electric) and cook until the peel is quite burned. This is important because the salad must have a smoked taste. When juice comes out and eggplants are quite soft, turn heat off and leave to cool. All the burned off peel must be carefully removed (no little black specks left). Mash with a fork (no blender please) then add salt, oil, lemon juice and mashed garlic if yoghurt and ground walnut is used add them also and mix well. Garnish top with chopped parsley, a few ripe olives and sliced tomatoes may be placed around the dish.

Serves 4