Ingredients

2 eggplants (1 1/2 pounds ea)
4 garlic cloves
2 tomatoes; peeled and chopped
salt and freshly ground pepper
2 Tbsp. fresh parsley; chopped
1 tsp. dried oregano; crumbled
1/3 C. olive oil, more if necessary
6 Tbsp. red wine vinegar, or more

Cooking Instructions

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.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)