Incorporating Cooking:
Eggplant Salad (Turkey)

This classic dish is famous... and charring adds a smoky flavor. In Arabic versions, tahini, sesame paste, is used.

Ingredients:

3 large eggplants, unpeeled
2 tbsp. lemon juice
1/3 cup olive oil
salt to taste
2 cloves garlic, crushed
2 cups plain yogurt

Directions:

Pierce the eggplants with a fork. Place them in a dry iron skillet over a high burner or under the broiler. If you can cook over charcoal, even better. Turn them and continue cooking for half an hour until the skin is charred on all sides and the eggplant is soft. Place on a plate to cool. Cut the eggplant lengthwise, and scoop out the pulp, avoiding the skin. Squeeze out the excess moisture, and mash with a fork. In a large bowl or processor, place the eggplant, and other spices with yogurt. Blend until it is a puree. Place on a bowl and garnish with olive or tomato slices. Chill for 1/2 hour before serving. This will keep for several days. Serves 4 to 6.

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