Melitzanosalata
Yield
6 servingsPrep
20 minCook
45 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
1- 1 1/2 pounds each |
*
|
| 4 | each |
garlic cloves
|
|
| 2 | each |
tomatoes
peeled, chopped |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
oregano
dried, crumbled |
|
| ⅓ | cup |
olive oil
more if necessary |
|
| 6 | tablespoons |
red wine vinegar
or more |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
1- 1 1/2 pounds each |
*
|
| 4 | each |
garlic cloves
|
|
| 2 | each |
tomatoes
peeled, chopped |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
oregano
dried, crumbled |
|
| 79 | ml |
olive oil
more if necessary |
|
| 9E+1 | ml |
red wine vinegar
or more |
|
Directions
Bake eggplants for 45 minutes in a 375 degree F 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.
