MELITZANOSALATA / EGGPLANT SALAD
Ingredients:
Four medium size eggplants/aubergines
Three garlic cloves
1/2 cup of olive oil
Put the eggplants in the microwave or normal oven, and cook until it feels very soft(about 10 minutes in the microwave/40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily.
Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done.
Put in a fridge to cool down and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with French bread
TZAZIKI
Ingredients:
500 grams (1/2 quart) of Greek yoghurt (or natural full, dairy yoghurt)
4 black olives, sliced
Three garlic cloves
1/2 cup of olive oil
1/2 sliced cucumber
Put the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming our of the press on the yoghurt.
Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients with a mixer (or a fork) and slowly add the oil. The oil will be absorbed, and when it is done, the tzazki is ready.
Serve with a spoon and a few olives spread on the top. Tzaziki is eaten with plenty of french bread.
HORIATIKI / GREEK SALAD
Ingredients:
Four tomatoes, sliced in segments (must be hard, salad tomatoes
2 hard boiled eggs, quartered.
One sliced onion
1/2 sliced cucumber
6 black olives
Some olive oil
Sliced féta cheese (a white, salty cheese made with goats milk)
Salt, pepper and oregano seasoning
Mix all the ingredients together, except the eggs and spread the oil over them.
Layer the eggs on top of the salad mix.
Sprinkle some salt, pepper and oregano.
