Melitzanosalata Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Eggplants (1, 1-1/2 lbs ea)
4: Garlic cloves,
2: Tomatoes, peeled and chopped
Salt & freshly ground pepper,
2 tbsp: Fresh parsley, chopped
1 tsp: Dried oregano, crumbled
1/3 cup: Olive oil, more if necessary
6 tbsp: Red wine vinegar, or more
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp