EGGPLANT SALAD (TURKISH)

By ozzie

Ingredients

• 1 large eggplant (about 1 pound)
• 5 cloves garlic, chopped
• 4 tablespoons vinegar
• 1 medium tomato, sliced
• olive or salad oil for frying
• salt and pepper

Preparation

Step 1

Peel and cut eggplant in 3/4 inch cubes. Soak in salted water for 20 min. Wash and dry, heat oil in frying pan and fry eggplant cubes until golden brown. Drain and place in a serving platter, sprinkle w/chopped garlic and vinegar and mix well with a spoon. Season w/salt and pepper to taste, decorate edges w/parsley and tomato slices, chopped parsley and tomato and mixed in w/eggplant and vinegar.