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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"
Your Greek Eggplant Appetizer is ready. Happy cooking!
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