Melitzanosalata

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Title: MELITZANOSALATA
Categories: Appetizers, Vegetables
Yield: 6 servings

2 Eggplants (1 - 1-1/2 lbs ea)
4 Garlic cloves
2 Tomatoes; peeled and chopped
Salt & freshly ground pepper
2 tb Fresh parsley; chopped
1 ts Dried oregano; crumbled
1/3 c Olive oil, more if necessary
6 tb Red wine vinegar, or more

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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