Greek eggplant appetizer

Yield: 4 servings

Measure Ingredient
2 mediums Eggplant
3 mediums Tomatoes, peeled & coarsely chopped
3 Garlic cloves
3 tablespoons Chopped parsley
½ teaspoon Oregano
1 teaspoon Fresh mint, chopped
1 teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Olive oil
5 tablespoons 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"

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