A Trio of Greek Appetizers
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Tzatziki |
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16 oz.
plain lowfat yogurt ½ English
(seedless) cucumber, not peeled, seeded and finely chopped (reserve a few
thin slices) 1 ½ to 2
tsp. salt 2 garlic
cloves, chopped 1 T.
chopped fresh mint or dill (reserve additional sprigs) 1 T.
extra virgin olive oil ½ tsp.
red wine vinegar ¼ tsp.
ground black pepper Yield – 1
½ cups |
Spoon
yogurt into sieve lined with cheesecloth or a coffee filter set over a
bowl. Cover and refrigerate overnight. Transfer drained yogurt to medium bowl and
discard liquid. Toss
chopped cucumber with 1 tsp. salt, drain in colander 1 hour at room
temperature or covered up to 8 hours in refrigerator. Squeeze in batches in a towel to remove as
much liquid as possible. Pat dry with
paper towel, add to yogurt. Mash
garlic to paste with remaining ½ tsp. salt.
Add garlic, chopped mint, oil, vinegar and pepper to yogurt and stir
to combine. Cover and refrigerate. Serve topped with cucumber slices and herb
sprigs. |
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Taramasalata |
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7 slices
white bread, crust removed 7 oz. jar
fish roe 2 T.
finely minced yellow onion ¾ c.
extra virgin olive oil Juice of
two lemons Yield – 2
½ cups |
Toast the
bread, soak in water until very soft, then squeeze dry. Process roe
in a food processor until creamy. Add
onion and bread and continue blending.
With food
processor running, add olive oil and lemon juice. Process until mixture is light pink in
color and creamy. Chill. |
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Melitzanosalata |
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2 large
eggplants (2 to 3 lbs. total) 4 garlic
cloves, peeled and minced 2
tomatoes, peeled and chopped 2 T.
fresh parsley, chopped 1 T.
fresh oregano, crumbled Salt and
freshly ground pepper ¼ to 1/3
c. extra virgin olive oil 6 T. red
wine vinegar Yield – 4
cups |
Wash and
dry eggplants. Pierce all over with
fork, place on baking sheet and roast in 375 degree oven about 45 min. until
soft and charred. Peel and chop the
flesh. In food
processor, pulp eggplant. Add the
tomatoes, a little salt and pepper, 2 to 3 garlic cloves, crushed, and the
herbs. Gradually add the olive oil
alternating with the red wine vinegar and process until thick and
smooth. Serve cold. |
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Serve all
three dips, chilled, with grilled or warmed wedges of pita bread. |
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