Melitzanosalata

Serves:

Ingredients:

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

Method:

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.