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Melitzanosalata

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      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
 
  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.
 
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