| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Greek |
Appetizers |
4 |
Servings |
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 |
INSTRUCTIONS
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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