Course Appetizer


  • 2 Eggplants (1 – 1-1/2 lbs ea)
  • 4 Garlic cloves
  • 2 Tomatoes; peeled and chopped
  • 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.


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