posted by Lisa UK 05-09-100 10:35 PM
Eggplant Salad (Melitzanosalata)
2 Eggplants (1 - 1-1/2 lbs. ea)
4 Garlic cloves
2 Tomatoes; peeled and chopped
Salt and freshly ground pepper
2 Tbl. Fresh parsley; chopped
1 tsp. Dried oregano; crumbled
1/3 cup Olive oil, more if necessary
6 Tbl Red wine vinegar, or more
Preheat oven to 375 degrees.
Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. (Fantastic done on a charcoal grill!). 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.