Eggplant Salad(Turkey) - cooking recipe

Ingredients
    1 eggplant
    1 lemon, squeezed
    2 cloves garlic ,minced
    1 tomato
    parsley
    1/4 c. corn oil
    8 oz. plain yogurt
    salt
    few black olives
Preparation
    With toothpick, prick eggplant in several places.
    Place on rack in 400\u00b0 oven.
    Cook for 1 1/2 hours, turning once.
    Pour corn oil in small porcelain bowl or platter.
    When eggplant is cooked, peel while hot; mash finely in small sections on wooden board. Immerse eggplant in oil; add lemon juice to mashed eggplant to prevent darkening.
    Add yogurt, garlic and salt; mix well.
    Smooth top and garnish with sliced tomato, olives and parsley.
    Yields 5 servings.

Leave a comment