Eggplant Salad (Turkish Appetizer)
Ingredients for 6: 1.5 lbs small eggplants (28.5 ECC), 1 lemon (3.9 ECC), 2 garlic cloves (1.8 ECC), salt, 3 tablespoons olive oil, 2 medium tomatoes (8.7 ECC), olives.
Preparation: Preheat the oven to 450° C. Pierce holes on all sides of each eggplant with a fork. Put the eggplants in the oven and cook for 25 to 30 minutes. Remove from the oven. Remove the skin of the eggplants. Juice the lemon and soak the eggplants in the lemon juice. Crush the garlic. Puree the eggplants. Mix this puree with the crushed garlic, the salt and the olive oil. Let cool. Arrange on a service platter (see picture) and serve.
Total ECC: 42.3; per person: 7.1 ECC.