Eggplant Salad(Turkey)

1. 1

   With toothpick, prick eggplant in several places.

2. 2

   Place on rack in 400u00b0 oven.

3. 3

   Cook for 1 1/2 hours, turning once.

4. 4

   Pour corn oil in small porcelain bowl or platter.

5. 5

   When eggplant is cooked, peel while hot; mash finely in small sections on wooden board. Immerse eggplant in oil; add lemon juice to mashed eggplant to prevent darkening.

6. 6

   Add yogurt, garlic and salt; mix well.

7. 7

   Smooth top and garnish with sliced tomato, olives and parsley.

8. 8

   Yields 5 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.