PATLICAN SALATASI (EGGPLANT SALAD)

For 10 persons

2 Kg. medium sized eggplants
2 medium sized lemons
1 cup olive oil
Salt
2 cloves garlic, crushed
2 cups yoghurt

To Garnish:
1 tomato
1 green bell pepper
½ cup Paisley, chopped
6 black olives


PREPARATION

Pierce the eggplants with a fork, place in a pan over an open flame or on a high gas flame or on charcoal and cook for half an hour, turning often until the skin blisters on all sides and the eggplants become soft. Once the eggplant is cooled down, cut lengthways into two. Scoop out the pulp, squeeze out all the moister and mash with a fork on a wooden board. Place the eggplant pulp into a bowl and add the lemon juice, olive oil, salt, garlic and yoghurt. Mash until it becomes a puree. Place on a serving bowl and garnish with tomato, bell pepper, parsley and black olives. Chill for half an hour before serving.