---------- Recipe via Meal-Master (tm) v8.04
 
      Title: MELITZANOSALATA
 Categories: Appetizers, Vegetables
      Yield: 6 servings
 
      2    Eggplants (1 - 1-1/2 lbs ea)
      4    Garlic cloves
      2    Tomatoes; peeled and chopped
           Salt & freshly ground pepper
      2 tb Fresh parsley; chopped
      1 ts Dried oregano; crumbled
    1/3 c  Olive oil, more if necessary
      6 tb Red wine vinegar, or more
 
  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.
 
-----