Greek eggplant appetizer
4 servings
Ingredients
| Quantity | 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 |
Directions
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"