Greek Eggplant Appetizer

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Title: Greek Eggplant Appetizer
Categories: Appetizers, Middle east, Vegetables
Yield: 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

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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