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"
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