Roast Eggplant Salad Turkish Recipe! 2 lbs. eggplant, small, long Italian if possible 1/2 cup olive oil 2 Tbls. vinegar juice of 1/2 lemon salt Garnish- 2 tomatoes 1 onion 6 Italian peppers Black olives Pierce the skin of the eggplants with a fork. Place in broiler and broil until skin is charred and eggplant is soft, turning frequently. Allow to cool slightly. Peel the eggplant and place in a food processor with olive oil, vinegar, lemon juice and 1 tsp. salt. Process until slightly mixed, but not pureed. Arrange on a platter. Garnish the salad with the chopped tomato, chopped onion, and sliced peppers. Place the black olives around the edges. Chill and serve with fresh pita triangles!
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