INGREDIENTS
2 eggplants
3 tomatoes, peeled and chopped
3 cloves garlic
3 Tbsp chopped parsley
½ tsp oregano
1 tsp fresh mint, chopped
1 tsp salt
¼ tsp pepper
3 Tbsp olive oil
5 Tbsp Lemon juice
METHOD
Boil eggplants in salted water until tender. Scoop insides out. Mix the pulp with the tomatoes, garlic, herbs, salt and pepper. Put into a blender, add a little oil at a time, blending at low speed. Add the lemon juice & vinegar, blend at a higher speed until smooth. Serve with pita.
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