Melitzanosalata

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

2 (1 to 1-1/2 lb. each) eggplants
4 cloves garlic
2 tomatoes, peeled and chopped
Salt and freshly ground pepper
2 tbsp. chopped fresh parsley
1 tsp. dried oregano, crumbled
1/3 cup olive oil (more if necessary)
6 tbsp. red wine vinegar (or more)

INSTRUCTIONS

Bake eggplants for 45 minutes in a 375°F 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.

CHEF COMMENTS

You will have excellent results by whipping melitzanosalata in a blender or food processor as well.

Tagged: greek, melitzanessalata add tags

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