Melitzanosalata

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.