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PATLICAN SALATASI (Eggplant Salad), Turkish
Put whole eggplants on spit or hold with tongs over gas flame and turn while cooking. Allow the skin to turn black as this gives a smoky flavor to the salad. Peel eggplants while still hot. Place in a bowl with olive oil and sprinkle with salt and lemon juice and mash with potato masher. Add vinegar and beat until smooth. Mold into shape of eggplant and serve on platter decorated with tomatoes, peppers, onions and black olives.
Contributed by Mrs. L. Ruwin and Mrs. A. Turner, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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