Melitzanosalata
9 ingredients
6 steps
Ingredients
- 2 pounds eggplants 1 - 1-1/2 ea
- 4 garlic cloves
- 2 tomatoes peeled and chopped
- salt
- freshly ground pepper
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano crumbled
- 1 cup olive oil more if necessary
- 6 tablespoons red wine vinegar or more
Directions
-
1Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes.
-
2Peel off and discard the skin, then chop the eggplant flesh while still hot.
-
3Rub a wood or earthenware bowl with one of the garlic cloves, cut.
-
4Add the eggplant and beat with a wooden spoon- or if available use a wood mortar to pound the eggplants.
-
5Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs.
-
6Continuing to beat, gradually add the olive oil alternately with the red wine vinegar.
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