Melitzanosalata

Title: MELITZANOSALATA

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. --