Recipes > Salads > Salad of Eggplant (Turkish Style)

Salad of Eggplant (Turkish Style)


Use small eggplants. Place on end of toasting fork under broiler gas flame until the peel is black; remove the skin. The eggplant will then be tender; chop with wooden spoon, add lemon juice, parsley chopped fine, and olive oil.


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The International Jewish Cook Book (1919).

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