Greek Eggplant Appetizer

      2 md Eggplant                            1 ts Fresh mint, chopped
      3 md Tomatoes, peeled & coarsely         1 ts Salt
           -- chopped                        1/4 ts Pepper
      3    Garlic cloves                       3 tb Olive oil
      3 tb Chopped parsley                     5 tb Lemon juice
    1/2 ts Oregano

  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.