---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Appetizers, Vegetables
       Yield: 4 servings
       1 lg Eggplant
            Juice of 1/2 lemon
     1/3 c  Extra virgin olive oil
       2 ts Mashed garlic
   2 1/2 tb Vinegar
            Tomato slices, onion slices
            -- black Greek olives for
            -- garnish
   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”