EGGPLANT SALAD Patlican Salatasi
3 Servings
1 soup spoon olive oil
1/2 glass yoghurt
2 cloves of garlic
2 lemons
6 eggplants
a few black olives
salt

Cook the eggplants in their skin directly over the flame of the stove (or better still, over charcoal). Holding the eggplant by the stem, keep turning it until it becomes soft.

Still holding it by the stem, peel it with the point of a knife held in the other hand, taking care to remove the black skin. Remove the stem. Place the eggplant into a bowl and remove the seeds. Sprinkle with lemon juice. Do the same with each eggplant. When all the eggplant has been prepared, mash with a fork (or blend with an electric mixer). Add to the puree 2 cloves of garlic, some salt, a soup spoon of olive oil, half a glass of yoghurt. Mix. Serve cool. Decorate with a few olives and tomato pieces.