Eggplant Salad
9 ingredients
7 steps
Ingredients
- 1 lg. eggplant
- 1/2 lemon, juice of
- Salt, to taste
- 1/3 cup extra-virgin olive oil
- 2 tsp. mashed garlic
- 2-1/2 tbsp. vinegar
- Tomato slices, for garnish
- Onion slices, for garnish
- Black Greek olives, for garnish
Directions
-
1Cook unpeeled eggplant until it is charred on the outside and the flesh is thoroughly soft.
-
2Cool slightly and then peel.
-
3Wipe clean and squeeze out all the water.
-
4Place eggplant in a bowl with the lemon juice and salt.
-
5Mash well.
-
6Add olive oil, garlic and vinegar; blend thoroughly.
-
7Serve on a plate garnished with tomato, onion and olives.
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