| 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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