Melitzanosalata
2 Eggplants (1 - 1-1/2 lbs ea) 4 Garlic cloves 2 Tomatoes; peeled and chopped Salt & freshly ground pepper 2 T Fresh parsley; chopped 1 t Dried oregano; crumbled 1/3 c Olive oil, m...
Ingredients
- 2eggplants (1 - 1-1/2 lbs ea)
- 4garlic cloves
- 2tomatoes; peeled and chopped
- 1t dried oregano; crumbled
- 1/3c olive oil, more if necessary
- 6t red wine vinegar, or more
Directions
- 1
2 Eggplants (1 - 1-1/2 lbs ea) 4 Garlic cloves 2 Tomatoes
- 2
peeled and chopped Salt & freshly ground pepper 2 T Fresh parsley
- 3
chopped 1 t Dried oregano
- 4
crumbled 1/3 c Olive oil, more if necessary 6 T Red wine vinegar, or more Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes
- 5
Peel off and discard the skin, then chop the eggplant flesh while still hot
- 6
Rub a wood or earthenware bowl with one of the garlic cloves, cut
- 7
Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants
- 8
Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs