Melitzanosalata Recipe

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.