Burn the melanzane black, bake or grill. Squeeze in a sieve, chop. Place in a large enough bowl, mix with oil, juice of one lemon, crushed garlic and salt. Beat with a fork until creamy or blend in a hand mixer. Season to taste.
Turkish Eggplant Salad
Rating: 4.00 / 5.00 (2 Votes)
Total time: 45 min
Servings: 1.0 (servings)