Eggplant Salad(Turkey) - cooking recipe
Ingredients
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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
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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.
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