Eggplant Salad (version XIII)
4 large eggplants
Put lemon juice in a bowl .
5 tablespoons lemon juice
1/4 cup olive oil
salt to taste
2 tablespoons yogurt
6 black olives
1 small onion, cut in half lengthwise, then sliced
1 small green pepper, sliced and seeded
1 small tomato, sliced
1 tablespoons chopped parsley
Insert knife into eggplants about an inch deep at several places. Place them directly over a high gas flame and turn often so they will cook evenly. The skin will burn and turn black. If an electric stove is used place the eggplant directly on the heating unit.
When eggplants are soft, lay them on a cutting board and skin them with a knife while still hot. Scrape out the seeds and drop eggplants into the lemon juice. Add oil, salt and yogurt and mash with a potato masher into a smooth paste.
Place paste on a platter. Decorate with olives, onions, green pepper and tomato slices. Sprinkle parsley on top.
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