Melitzanosalata
By: Anonymous
Published: Monday, November 30, 2009 - 11:44pm

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

1 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.  2 Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well. 


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