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Melitzanosalata

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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