Greek eggplant appetizer


2 med eggplant
3 garlic cloves
1/2 tsp oregano
1 tsp salt
3 tbsp olive oil
3 med tomatoes, coarsely chopped
3 tbsp chopped parsley

1 tsp fresh mint, chopped
1/4 tsp pepper
5 tbsp lemon juice

How to prepare

Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, garlic, 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.

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