Greek Eggplant Appetizer

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Greek Eggplant Appetizer

 

 

 

2 medium eggplant

3 medium tomatoes, peeled & coarsely - chopp; ed

3 garlic cloves

3 tablespoon chopped parsley

1/2 teaspoon oregano

1 teaspoon fresh mint, chopped

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoon olive oil

5 tablespoon lemon juice

 

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.

 

Vera Gewanter, " A Passion for Vegetables "

 

Yield: 4 servings