Greek Eggplant Appetizer

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"