EGG-PLANT SALAD

4 servings

6 large egg-plants, Juice of 7 lemon,

V2 cup olive oil, 7 tablespoon vinegar,

2 tomatoes, 1 onion, 6 green peppers,

1 dozen black olives.

Put the lemon juice and olive oil in a bowl.

Grill whole egg-plants on gas flame (or wood fire) until they are burnt outside and very soft inside. Hold each egg-plant by the stem under running tap water for 2-3 seconds. Then peel the skin off with a knife. Cut the stem off and mash it with a fork. Put it immediately in the bowl, mixing well with lemon juice and olive oil. Add vinegar and salt. Mix well. Arrange on a serving dish.

Decorate with peeled and sliced tomatoes, sliced peppers, finely sliced onion and black I olives.

Egg-plants

salad
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