Ingredients
- 3 tomatoes
- 3 garlic (cloves)
- 2 eggplant
- 75 ml lemon juice
- 45 ml olive oil
- 5 gr parsley (chopped)
- 3 gr salt
- 1 gr oregano
- 1 gr pepper
- 1 gr mint (fresh)
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"
