How to make
Cut the tomatoes in halves and the eggplant in 4 pieces lenghtwise, without peeling them. Drizzle with olive oil, season with salt and arrange the vegetables on a greased tray, skin facing up.
Shred the carrot and saute in the remaining oil, with a pinch of salt. Once softened, set aside and allow to cool.
Peel the eggplant and mash it in a deep bowl. Skin the tomatoes, chop them and toss in the bowl, as well. Add the carrot along with the oil you sautéed it in.
Season with lemon juice, salt to taste, mint, basil, oregano and parsley. Crush the garlic and stir.
Serve this Greek Spread on toasted bread with Feta cheese.
Enjoy!
