Monday, December 10, 2007

Sarımsaklı Patlıcan Salatası (Garliky Eggplant Dip)

2 eggplants
Lemon, to taste
Garlic, 2 cloves
Olive oil or butter
Salt, to taste

Cooking Instructions:

Roast eggplant in the oven on medium heat until deflated or over an open flame (grill or gas range). Peel eggplant while hot and put some lemon juice on it so that it doesn’t turn black. Add mashed garlic cloves and olive oil or butter, and salt, to taste. Mix and serve with pita bread.

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