Greek Eggplant

(2 votes)

2 medium eggplants
3 medium tomatoes, peeled and coarsely  chopped
3 garlic cloves
3 tablespoons chopped parsley
1/2 teaspoon oregano
1 teaspoon fresh mint, chopped
1 teaspoon salt
1/4 teaspoons pepper
3 tablespoons olive oil
5 tablespoons lemon juice

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, ending at low speed. Add lemon juice and vinegar and blend at a higher speed till smooth.
Serve with pita.


Comments:

Hi. The directions include vinegar, but the ingredient list does not. How much? Which kind? Thanks!
Hope, Location not stated.


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