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Greek Eggplant Appetizer

Serves: 4
Total Calories: 119

Ingredients

2 eggplant
3 tomatoes peeled & coarsely chopped
3 garlic cloves, minced
3 tablespoons parsley chopped
1/2 teaspoon oregano
1 teaspoon mint leaves fresh, chopped
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
5 tablespoons lemon juice

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 119
Calories from Fat: 90

This Greek Eggplant Appetizer recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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