Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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