Greek Eggplant

Ingredients
2 medium eggplant
3 garlic cloves
1/2 teaspoon oregano
1 teaspoon salt
3 tablespoons olive oil
3 medium tomatoes, coarsely chopped
3 tablespoons chopped parsley
1 teaspoon fresh mint, chopped
1/4 teaspoon pepper
5 tablespoons lemon juice

Directions
Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, garlic, herbs, salt and pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice and vinegar and blend at a higher speed till smooth. Serve with pita.