Eggplant Salad (version V)

1 large eggplant
juice of 1/2 lemon
salt, to taste
1/3 cup extra-virgin olive oil
2 teaspoon mashed garlic
2-1/2 tablespoons vinegar
tomato slices, for garnish
onion slices, for garnish
black greek olives, for garnish

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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