Greek Eggplant Appetizer

(3 votes)

2 medium eggplants
3 medium tomatoes, peeled and coarsely, chopped
3 garlic cloves
3 tablespoons chopped parsley
1/2 teaspoon oregano
1 tablespoon fresh mint, chopped
1 tablespoon salt
1/4 teaspoon 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 and pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice and vinegar and blend at a higher speed till smooth. Serve with pita.


Cook them how? The first and basic step is missing.
Anonymous, Location not stated.

preheat oven to 350 degrees. while you're waiting for the oven, chop off both ends of the eggplant then chop it in half. place halved eggplants on some foil on a cookie sheet and cover them with some olive oil, salt, and pepper. cook them in the oven for an hour, let them cool down so you can touch them, and then the skin comes right off. that's a good way to cook them.
Anonymous, Location not stated.

How much vinegar? It's not in the ingredient list?
Anonymous, Location not stated.

wutsa aubergines?
cunt , USA!!

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