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Sailor's kitchen
Eggplant Salad
3 large eggplants
2 tablespoon lemon juice
Olive oil
Salt
2 cloves garlic, crushed
1 cup yoghurt

Garnish:
Parsley,finely chopped
6-7 black olives

Pierce the eggplants with a fork and place them in a non stick pan .Cook turning them often until they get soft and the skin blisters on all sides. Set aside to cool.
Scoop out the pulp, squeeze well and mash with a fork.
Mix it with lemon juice, olive oil, garlic, salt and yoghurt until it becomes a homogene pureé.
Garnish it with black olives and finely chopped parsley.

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