Melitzanosalata

Directions

1. 1
   Bake eggplants for 45 minutes in a 375F oven or in hot ashes.
2. 2
   Peel off and discard the skin, then chop the eggplant flesh while still hot.
3. 3
   Rub a wood or earthenware bowl with one of the garlic cloves, cut.
4. 4
   Add the eggplant and beat with a wooden spoon, or if available use a wood mortar to pound the eggplants.
5. 5
   Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs.
6. 6
   Continuing to beat, gradually add the olive oil alternately with the red wine vinegar.
7. 7
   Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth.
8. 8
   Serve cold with fish, meat, or fresh crisp bread.