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    Greek Eggplant Appetizer


    Source of Recipe


    Vera Gewanter, "A Passion for Vegetables"

    List of Ingredients




    (4 servings)
    2 md Eggplant
    3 md Tomatoes, peeled & coarsely - chopped
    3 Garlic cloves
    3 tb Chopped parsley
    1/2 ts Oregano
    1 ts Fresh mint, chopped
    1 ts Salt
    1/4 ts Pepper
    3 tb Olive oil
    5 tb Lemon juice

    Recipe



    Cook eggplants in their skins. Peel them or scoop out the insides. Mix
    the
    pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender.
    Add
    oil a little at a time, blending at low speed. Add lemon juice &
    vinegar &
    blend at a higher speed till smooth. Serve with pita.



 

 

 


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