Greek Eggplant Appetizer

[Guest guest]

Greek Eggplant Appetizer

 

2 medium eggplant

3 medium tomatoes, peeled and coarsely, chopped

3 garlic cloves

3 tbsps. chopped parsley

1/2 tsp. oregano

1 tsp. fresh mint, chopped

1 tsp. salt

1/4 tsp. pepper

3 tbsps. olive oil

5 tbsps. 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 and blend at a higher speed till

smooth. Serve with pita. Serves 4.

 

 

 

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[Guest guest]

This sounds really yummy!

Would you serve it warm, cold or room temp?

 

 

 

, Petro B <sleek_greek

wrote:

 

Greek Eggplant Appetizer

 

2 medium eggplant

3 medium tomatoes, peeled and coarsely, chopped

3 garlic cloves

3 tbsps. chopped parsley

1/2 tsp. oregano

1 tsp. fresh mint, chopped

1 tsp. salt

1/4 tsp. pepper

3 tbsps. olive oil

5 tbsps. 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 and blend at a higher speed till

smooth. Serve with pita. Serves 4