Recipe - Melitzanosalata

2 Eggplants (1 1One half lbs ea)
4 Garlic cloves
2 Tomatoes; peeled and chopped
Salt & freshly ground pepper
2 tablespoon Fresh parsley; chopped
1 teaspoon Dried oregano; crumbled
1/3 cup Olive oil, more if necessary
6 tablespoon Red wine vinegar, or more

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini