Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggplants -- (1 - 1-1/2 lbs ea)
   4                    garlic cloves
   2                    tomatoes -- peeled and chopped
                        salt and freshly ground pepper
   2      tablespoons   fresh parsley -- chopped
   1      teaspoon      dried oregano -- crumbled
     1/3  cup           olive oil -- more if necessary
   6      tablespoons   red wine vinegar -- or more

Preparation:

Bake eggplants for 45 minutes in a 375F 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.