Free Recipe Melitzanosalata
Recipe Type: Free Greek Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Melitzanosalata Recipe
Karen Mintzias 2
tb Fresh parsley; chopped
2 Eggplants (1 – 1-1/2 lbs ea)
1 ts Dried oregano; crumbled
4 Garlic cloves
1/3 c Olive oil, more if necessary
2 Tomatoes; peeled and chopped
6 tb Red wine vinegar, or more
Salt & freshly ground pepper
Melitzanosalata 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. 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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