Melitzanosalata

4 pcs eggplant

½ c olive oil

4 tsp red wine vinegar

3 cloves minced garlic

Salt and pepper

Using a fork, pierce the eggplant and char on the grill or bake in the oven until the eggplant turns dark or very soft.

Set aside to cool.

Peel by hand (the skin will come off easily), and transfer to a bowl.

Mash into small pieces with a fork. Add the minced garlic.

Stir in oil and vinegar slowly, alternating between them, until well-blended.

Season with salt and pepper.

Serve chilled or at room temperature.

This dish tastes better after three to four days.