Yield: 6 servings
2 ea Eggplants (1 - 1-1/2 lbs ea)
4 ea Garlic cloves
2 ea Tomatoes; peeled and chopped
1 x Salt & freshly ground pepper
2 T Fresh parsley; chopped
1 t Dried oregano; crumbled
1/3 c Olive oil, more if necessary
6 T 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,
Note: You will have excellent results by whipping melitzanosalata in a
blender or food processor as well.