Aubergine Salad


# 4 lrg eggplant|aubergines (roasted)
# 3 oz lemon juice
# 3 oz olive oil
# salt
# 4 tsp yogurt


* Garnish: black olives; small Onion cut in half and thinly sliced; small green bell pepper|green pepper thinly sliced; small tomato thinly sliced; T parsley chopped.
* [Roast and blister the skins. Peel and scoop the flesh out into food processor bowl with the lemon juice, oil, salt and yogurt. Blend and garnish.]
This article uses material from the "Aubergine Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License