Melitzanosalata (Eggplant Salad)

      2    Eggplants (1 - 1-1/2 lbs ea)        1 ts Dried oregano; crumbled
      4    Garlic cloves                     1/3 c  Olive oil, more if necessary
      2    Tomatoes; peeled and chopped        6 tb Red wine vinegar, or more
           Salt & freshly ground pepper        2 tb Fresh parsley; chopped

  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.

  Note: You will have excellent results by whipping Melitzanosalata in a
  blender or food processor as well.