GREEK EGGPLANT APPETIZER

Makes: 4 servings

2 medium Eggplants
3 medium tomatoes, peeled and coarsely – chopped
3 garlic cloves
3 tbsp chopped parsley
½ tsp oregano
1 tsp fresh mint, chopped
1 tsp salt
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive oil
5 tbsp lemon juice

1. Cook eggplants in their skins. Peel them or scoop out the insides.
2. Mix the pulp with the tomatoes, garlic, herbs, salt and pepper.
3. 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.
4. Serve with pita bread.