Title: Melitzanosalata
 Categories: Appetizers
      Yield: 6 servings
 
      2 ea Eggplants (1 - 1-1/2 lbs ea)
      4 ea Garlic cloves
      2 ea Tomatoes; peeled and chopped
      1 x  Salt & freshly ground pepper
      2 T  Fresh parsley; chopped
      1 t  Dried oregano; crumbled
    1/3 c  Olive oil, more if necessary
      6 T  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.