Greek Appetizers

Ingredients

• 600 g sheep milk yogurt
• 2 small cucumbers
• 3 cloves garlic
• 1 tbsp White Wine Vinegar
• 2 tbsp olive oil
• 2 Eggplants
• 6 tbsp flour
• Salt
• Pepper
• fat (for frying)
• 400 g sheep cheese (cut into thick slices)
• 1 red bell pepper
• 1 cucumber
• 4 tomatoes
• 1 vegetable onion
• 100 g black olives
• 3 tbsp white wine vinegar
• 6 tbsp Olive oil
• 1 tsp rosemary needles (finely chopped)
• 1 tsp thyme leaves (finely chopped)
• 1 tsp oregano leaf (finely chopped)
• Salt
• pepper (ground)
• parsley

Instructions

1. 1.

   Drain yogurt in a fine sieve. Peel cucumbers, grate coarsely and mix with 1 tsp salt; let stand for 10 minutes. Rinse cucumbers and drain well, then combine with yogurt. Peel garlic and squeeze into the mixture. Whisk vinegar and olive oil together, season with salt, and let sit for 10 minutes.

2. 2.

   Wash eggplants, trim ends, pat dry, and slice. Sprinkle with salt and let stand for 10 minutes; rinse and pat dry again. Heat fat in a large pan. Dredge eggplant slices in flour and fry portions in hot fat until golden‑brown on both sides, then drain on paper towels. Serve with tzatziki and bread.

3. 3.

   Quarter the bell pepper, remove seeds, and grill skin side up in a preheated oven or under a broiler until skin blisters and browns; remove, cool, peel off skin, and cut into thin strips.

4. 4.

   Cut tomatoes into wedges.

5. 5.

   Peel cucumber, halve lengthwise, remove seeds, and slice.

6. 6.

   Peel vegetable onion, quarter lengthwise, then cut crosswise into strips.

7. 7.

   Whisk vinegar, oil, herbs, salt, and pepper to make a salad dressing; taste and adjust seasoning.

8. 8.

   Place the onions in the center of an oval bowl, arrange the prepared vegetables around them, top with sheep cheese slices, drizzle with salad dressing, and scatter olives over the top. Garnish with parsley.