Recipe - Greek Eggplant Appetizer

2 md Eggplant
3 md Tomatoes, peeled & coarsely
chopped
3 Garlic cloves
3 tablespoon Chopped parsley
One half teaspoon Oregano
1 teaspoon Fresh mint, chopped
1 teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Olive oil
5 tablespoon 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"