Greek Eggplant Appetizer

Ingredients:
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

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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