This Greek appetizer features – 1-1/2 lbs ea, Cloves, Tomatoes; peeled and chopped. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Melitzanosalata
Description
This Greek appetizer features - 1-1/2 lbs ea, Cloves, Tomatoes; peeled and chopped. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes.
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Peel off and discard the skin, then chop the eggplant flesh while still hot.
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Rub a wood or earthenware bowl with one of the garlic cloves, cut.
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Add the eggplant and
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beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants.
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Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs.
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Continuing to beat, gradually add the olive oil alternately with the red wine vinegar.
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Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth.
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Serve cold with fish, meat, or fresh crisp bread.
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Avenel Books, NY.
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Typed for you
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 92.2kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 6.8g34%
- Cholesterol 28.9mg10%
- Sodium 12.9mg1%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.0g0%
- Sugars 1.7g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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