Greek Eggplant Appetizer
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
medium |
*
|
| 3 | each |
tomatoes
medium, coarsely, chopped |
|
| 3 | each |
garlic cloves
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
oregano
|
|
| 1 | teaspoon |
mint leaves
fresh |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
olive oil
|
|
| 5 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
medium |
*
|
| 3 | each |
tomatoes
medium, coarsely, chopped |
|
| 3 | each |
garlic cloves
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
oregano
|
|
| 5 | ml |
mint leaves
fresh |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
olive oil
|
|
| 75 | ml |
lemon juice
|
|
Directions
Cook eggplants in their skins.
Peel them or scoop out the insides.
Mix the pulp with the tomatoes, galric, herbs, salt and pepper.
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 until smooth.
Serve with pita.
