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Name: Turkish Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 1/2 tb Vinegar; 1 lg Eggplant; 1/3 c Extra Virgin Olive Oil; Tomato slices, onion slices; Salt; Juice of 1/2 lemon; 2 ts Mashed garlic

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INGREDIENTS

2 1/2 tb Vinegar
garnish
1 lg Eggplant
1/3 c Extra Virgin Olive Oil
Tomato slices, onion slices
Salt
black Greek olives for
Juice of 1/2 lemon
2 ts Mashed garlic

Servings

INSTRUCTIONS

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 & olives. Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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Nutrition

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Serving Size: 1 Serving (177g)
Recipe Makes: 4 Servings

Calories: 184
Calories from Fat: 154 (84%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 3.2mg		0 %
Potassium 323.9mg		9 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 3.7g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 184

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