Title: Greek Eggplant Appetizer
Categories: Appetizer Greek
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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