Melitzanosalata
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Melitzanosalata
  Greek    Appetizers    Vegetarian  
Last updated 6/12/2012 12:55:55 AM. Recipe ID 17922. Report a problem with this recipe.
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      Title: Melitzanosalata
 Categories: Greek, Appetizers, Vegetarian
      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.
  
  




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Recipe ID 17922 (Apr 03, 2005)

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