Melitzanosalata

Photo: flickr user ehfisher

Ingredients

2 pounds x Eggplants (1 - 1-½ ea)

4 Garlic cloves

2 Tomatoes, peeled and chopped

Salt & freshly ground pepper

2 tablespoons Fresh parsley, chopped

1 teaspoon Dried oregano, crumbled

cup Olive oil, more if necessary

6 tablespoons Red wine vinegar, or more

Preparation

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.

Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well.