Greek Eggplant Appetizer Recipe

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, garlic, herbs, salt & pepper. Put into
blender. Add oil a little at a time, blending at low speed. Add lemon
juice & oil & blend at a higher speed till smooth. Serve with pita.