Name: Melitzanosalata
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

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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