Background Image



2 large eggplants
2-3 garlic cloves
2 tomatoes, peeled & chopped
1/3 c olive oil
Juice of 1 lemon
1 tsp oregano
Salt & Pepper


Slice the eggplant down the length and bake at 375 for 30-45 minutes or until it is soft. Peel off the skins or use a spoon to take out the eggplant pulp. Place the eggplant in a bowl or into a food processor and add the tomatoes, lemon juice, oregano, and salt and pepper to taste. Drizzle in the olive oil. If you are using a food processor, make sure not to overblend.

George Christidis