2 eggplants (1 - 1-1/2 pounds)
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.
4 garlic cloves
2 tomatoes, peeled and chopped
salt and freshly ground pepper
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, crumbled
1/3 cup olive oil, more if necessary
6 tablespoons red wine vinegar, or more
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 fresh crisp bread.
WHOA THERE! Way too much vinegar. Six tablespoons? Really now that was a waste of an hour and two perfectly good eggplants.
Daniel, Long Beach, ca
Well, if you taste as you go you'd find the right amount of vinegar. I used 2, tasted right to me, so I stoped there...
Lans, Location not stated.
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