Sultan's Delight - Eggplant Salad

1 lg eggplant
1/3 cup extra virgin olive oil
1 tomato slices, onion slices
2 tsp mashed garlic
1 juice of 1/2 lemon
2 1/2 tb vinegar
1 pinch salt

Grill eggplant whole without peeling it by holding over a flame and turning slowly, or prick skin, in several places and set in hot oven.When the skin begins to break and the inside pulp feels soft,
slip off the skin and scoop the pulp into a saucepan. Place eggplant in a bowl with the lemon juice & salt.
Mash well. Add olive oil, garlic & vinegar, blend thoroughly.
Serve on a plate garnished with sliced tomatoes, onions & olives.

Shima