| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Appetizers, Vegetables | 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, or more |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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