Turkish Eggplant Salad (version II)

1 large eggplant
juice of 1/2 lemon
1/3 cup extra virgin olive oil
2 teaspoons mashed garlic
2-1/2 tablespoons vinegar
For Garnish:
tomato slices
onion slices,
black greek olives

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

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