Title: Melitzanosalata
Categories: Greek Appetizer Vegetarian
Yield: 6 Servings

		Karen Mintzias
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.

Typed for you by Karen Mintzias

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