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-> [Appetizers, Eastern European, Greek, Vegetarian] -> [Melitzanosalata Recipe] |
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Melitzanosalata
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| Artist: |
_ |
| Categories: |
Appetizers, Eastern European, Greek, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Eggplants (1 - 1-?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 |
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Procedures:
| 1 | Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. | | 2 | Peel off and discard the skin, then chop the eggplant flesh while still hot. | | 3 | Rub a wood or earthenware bowl with one of the garlic cloves, cut. | | 4 | Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants. | | 5 | Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs. | | 6 | Continuing to beat, gradually add the olive oil alternately with the red wine vinegar. | | 7 | Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth. | | 8 | Serve cold with fish, meat, or fresh crisp bread |
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