Melitzanosalata Recipe

Step 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.

Step 2

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.

Step 3

Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs.

Step 4

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.

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

Things You'll Need

  • 2 Eggplants (1 - 1-1/2 lbs ea)
  • 4 Garlic cloves
  • 2 Tomatoes; peeled and chopped
  • Salt & freshly ground pepper
  • 2T Fresh parsley; chopped
  • 1t Dried oregano; crumbled
  • 1/3c Olive oil, more if necessary
  • 6T Red wine vinegar, or more

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