Description Edit

This salad is the most known Turkish salad.


Ingredients Edit

Directions Edit

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 & .

Other Links Edit

See also Edit

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