Greek Appetizers
Ingredients
- For the tzatziki
- 600 grams Sheep's milk yogurt
- 2 small Cucumber
- 3 garlic cloves
- 1 Tbsp White vinegar
- 2 Tbsps olive oil
- For the eggplant
- 2 Eggplant
- 6 Tbsps Pastry flour
- salt
- peppers
- Fat (for sautéing)
- For the vegetables and feta cheese
- 400 grams Feta (thickly sliced)
- 1 red Bell pepper
- 1 Cucumber
- 4 Tomatoes
- 1 yellow onion
- 100 grams pitted black Olives
- 3 Tbsps White vinegar
- 6 Tbsps olive oil
- 1 tsp rosemary (finely chopped)
- 1 tsp thyme (finely chopped)
- 1 tsp oregano (finely chopped)
- salt
- freshly ground peppers
- parsley
Preparation steps
For the tzatziki: Spoon the yogurt into a sieve and drain well. Peel the cucumber, grate coarsely and toss in a bowl with 1 teaspoon salt and let stand 10 minutes. Rinse the cucumbers and drain well and place in a bowl with the yogurt. Peel the garlic and press through a garlic press and add to the bowl along with the vinegar and olive oil. Season with salt and let stand 10 minutes.
For the eggplant: Rinse the eggplant, cut off the ends, pat dry and slice crosswise. Sprinkle with salt, place in a colander and let stand for 10 minutes. Rinse and pat dry well. Heat the oil in a large skillet. Dip the eggplant slices in flour and working in batches, saute until golden brown on both sides. Drain on paper towels. Serve with tzatziki and bread.
For the vegetables and feta cheese: Heat the broiler: Rinse the pepper, halve lengthwise and remove the seeds and white ribs. Place skin-side up on a broiler pan and broil until the skin begins to char. Remove, let cool, remove the skin and cut the pepper into thin strips.
Cut the tomatoes into slices.
Peel the cucumber, halve lengthwise, remove the seeds and cut into slices.
Peel and quarter the onion lengthwise and cut crosswise into strips.
In a bowl, whisk together the vinegar, oil, and herbs and season to taste with salt and pepper.
Place the onions in the middle of an oval dish, spread the prepared vegetables around, top the onions with the sliced feta, sprinkle with the salad dressing and scatter the olives around. Garnish with parsley.
