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Aubergine Salad

This Greek dish is usually served as a mezc, or appetizer, as an accompaniment to an aperitif. Traditionally, flat Greek bread is dipped into the aubergine puree. It can also be served as a salad. If you find the natural greyish colour of the puree unattractive, add

2 or

3 drops of red food colouring.

2 large aubergines large garlic clove, crushed

1 fl. oz. olive oil juice of

1 lemon

1 teaspoon salt

4 parsley sprigs, chopped

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Place the whole, unpeeled aubergines on a baking sheet and bake for about 40 minutes, or until they are soft. When the aubergines are cool enough to handle, cut them in half lengthways and scoop out the pulp. Mash the pulp to a puree in a mortar or by pushing through a sieve.

Put the puree in a medium-sized mixing bowl. Mix in the crushed garlic. Beat in the oil a little at a time. Add half the lemon juice, the salt and parsley. Mix well and taste. Add the rest of the lemon juice if necessary.

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