Melitzanosalata
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Melitzanosalata
2 Eggplants (1-1-1/2 lbs ea)
4 Garlic cloves
2 Tomatoes; peeled and chopped
Salt & freshly ground pepper 2 T Fresh parsley; chopped
1 t Dried oregano; crumbled
1/3 c Olive oil, more if necessary
6 T 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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