Recipes |  Recipe Books (by Ingredient) |  Recipe Books (by Cuisine) |  Recipe Software |  Cooking Resources

Search Recipes
 

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
Recipe Books
Find your favorite recipe books: 
  • Recipe books by ingredient
  • Recipe books by cuisine

  •  
    Web Resources
    Check our selection of favorite recipe and cooking sites on the Web: PrimaRecipe Selection
     

    PrimaRecipes --> Appetizers, Other

    recipe title: Melitzanosalata
    category: Appetizers, Other
    keywords: greek, Appetizers, Vegetarian
    servings: 6
    ingredients:
    
          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
    
    directions:
    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. Typed for you by Karen Mintzias

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2004 PrimaSoft PC Inc. All rights reserved.