Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 2 tb Fresh parsley; chopped
2 Eggplants (1 - 1-1/2 lbs ea) 1 ts Dried oregano; crumbled
4 Garlic cloves 1/3 c Olive oil, more if necessary
2 Tomatoes; peeled and chopped 6 tb Red wine vinegar, or more
Salt freshly ground pepper

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.

Typed for you by Karen Mintzias

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