Eggplant Salad

Description
Source: Ayla Esen Algar, The Complete Book of Turkish Cooking.
 * This recipe is for 4 servings.

Ingredients

 * 1 large eggplant
 * juice of ½ lemon
 * salt
 * ⅓ cup extra virgin olive oil
 * 2 tsp mashed garlic
 * 2½ tbsp vinegar
 * tomato slices
 * onion slices
 * Greek black olives for garnish

Directions

 * 1) Cook unpeeled eggplant until it is charred on the outside and the flesh is thoroughly soft.
 * 2) Cool slightly and then peel.
 * 3) Wipe clean and squeeze out all the water.
 * 4) Place eggplant in a bowl with the lemon juice and salt.
 * 5) Mash well.
 * 6) Add olive oil, garlic and vinegar, blend thoroughly.
 * 7) Serve on a plate garnished with tomato, onion and olives.