2-3 medium eggplants
3 garlic cloves
1/4-1/2 C extra virgin olive oil
2-3 T red wine vinegar
1 t sugar

Preheat over to 375° F. Wash eggplant, pat dry, and puncture skin in several places with a fork. Place eggplants on a cookie sheet lined with ungreased aluminum foil and roast for 1 hour, until skin is shriveled and soft to the touch.

While eggplant is still hot, cut off the stem and cut each in half lengthwise. Remove and discard seeds.

Put garlic and eggplant in a food processor. Pulse slowly, adding olive oil, red wine vinegar, sugar and salt to taste. Refrigerate until ready to serve.

Garlic will be sharp until melitzanosalata is chilled.

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