Ingredients Jump to Instructions ↓

  1. 2 Eggplants (1 - 1-1/2 lbs ea)

  2. 4 Garlic cloves

  3. 2 Tomatoes; peeled and chopped

  4. Salt & freshly ground pepper 2 T Fresh parsley; chopped

  5. 1 t Dried oregano; crumbled

  6. 1/3 c Olive oil, more if necessary

  7. 6 T Red wine vinegar, or more

  8. 45 minutes in a

  9. 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,

  10. 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.


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