Title: Greek eggplant appetizer
 Categories: Appetizers, Middle east, Vegetables
      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"