---------- Recipe via Meal-Master (tm) v8.04
  Categories: Appetizers, Vegetables
       Yield: 6 servings
       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
   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.