Melitzanosalata

6 servings

Ingredients

Quantity Ingredient
2 Eggplants (1 - 1-1/2 lbs ea)
4 Garlic cloves
2 Tomatoes; peeled and chopped
Salt & freshly ground pepper
2 tablespoons Fresh parsley; chopped
1 teaspoon Dried oregano; crumbled
⅓ cup Olive oil, more if necessary
6 tablespoons Red wine vinegar, or more

Directions

Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes.

Peel off and discard the skin, then chop the eggplant flesh while still hot. Rub a wood or earthenware bowl with one of the garlic cloves, cut. Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants. Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs. Continuing to beat, gradually add the olive oil alternately with the red wine vinegar. Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth. Serve cold with fish, meat, or fresh crisp bread. From "The Food of Greece" by Vilma Liacouras Chantiles".

Avenel Books, NY. Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well.

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