Title: Turkish eggplant salad
 Categories: Salads, Turkish, Appetizers, Vegetables
      Yield: 4 Servings
 
      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
           Tomato slices, onion slices
           -- black Greek olives for
           -- garnish
 
  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"