Melitzanosalata

Ingredients:

3 medium eggplants (firm and heavy for size)
1 green bell pepper
1/2 cup olive oil
3-4 Tbsp. red wine vinegar
2 cloves garlic, crushed
freshly ground sea salt and black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped

Serve with whole wheat pita bread

Directions:

Pierce the eggplants a few times with a fork. Cook over a hot gas or charcoal grill (a few mesquite chips can be added to the grill for a smokier flavor) until the eggplant is tender, turning every few minutes (approximately 20 minutes total cook time). At the same time, roast the green bell pepper over an upper rack on the grill (or under the broiler), turning every 2-3 minutes (approximate cook time 10 minutes total).

When the eggplant and green peppers are done cooking, remove their skins. Remove and discard the seeds from the eggplant. Chop and transfer to a medium bowl. Remove and discard the seeds from the roasted green pepper. Finely chop and transfer to the bowl with the eggplants. Stir with a wooden spoon to mix. Slowly add the olive oil and red wine vinegar, stirring to mix well. Add the garlic, sea salt, freshly ground pepper and parsley, stirring well to mix thoroughly. Chill and serve with whole wheat pitas (cut into wedges, if larger, or whole if mini). Can be made a day ahead.

(makes 6-8 servings, about 2 cups)

Tzatziki

Ingredients:

2 lb. container non-fat plain yogurt, drained through cheesecloth (see step 1 under instructions)
1 large English cucumber, grated on medium/large setting, drained (step 2 under instructions)
Juice of 1/2 lemon
1 clove garlic, pressed
1 Tbsp. fresh mint, finely chopped
1 Tbsp. fresh dill, finely chopped
Sea salt, to taste
Freshly ground black pepper, taste

Directions:

(1) To prepare the yogurt (so it is like Greek-style yogurt), you have to drain as much liquid as possible from the yogurt. To do this you will need: cheesecloth, a colander, a large bowl/pot that the colander will fit into (to catch the liquid), and a small plate and/or bowl to set on top as a press. First, set the colander into the bowl/pot. Then line the colander with the cheesecloth (use a long enough piece of cheesecloth so there is extra on each side -- for folding over the yogurt). Set the yogurt on top of the cheesecloth, and fold the sides of the cheesecloth over the top of the yogurt. Set the plate and/or bowl over the top as a weight (to drain the liquid faster). Cover with plastic wrap and set in the refrigerator at least 4 hours or can be left overnight. Discard the yogurt liquid.

(2) In more cheesecloth, put the grated cucumber, gather excess cloth on top, and with your hands, squeeze out as much of the liquid from the cucumbers as you can.

(3) In a large bowl, add together the drained yogurt and drained, grated cucumber. Mix well. Add the remaining ingredients -- lemon juice, garlic, mint, dill, salt and pepper, to taste. Mix well.

It is ready to be served, with pitas, or alone, as a side dish.