Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Greek Eggplant Appetizer

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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