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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.