- -- Recipe via Meal-Master (tm) v8.04
Categories: Appetizers, Vegetables
Yield: 6 servings
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
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
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. --