Eggplant Appetizer

1 lb.	eggplant	500 g
1 small	onion, minced	1 small
1 clove	garlic, minced	1 clove
1 tbsp.	dill, finely chopped	15 ml
1 tsp.	lemon juice	5 ml
1 cup	Olympic Natural Yogurt	250 ml
3 tbsp.	olive oil	45 ml
1 large	onion, sliced thin	1 large
	salt and pepper

Bake eggplant on a sheet of foil for 1 hour or until inside is soft and skin has collapsed. Cool. Scrape out insides into a large bowl and mash or beat with a mixer. Add minced onion, garlic, dill, lemon juice and yogurt and blend well. Add salt and pepper and press into a pan and chill thoroughly. Meanwhile, sauté onion slices in olive oil until lightly browned. Spoon on top of chilled mixture and serve with crackers.

Tzatziki

 

1	English cucumber, chopped	1
1 tsp.	salt	5 ml
2 cups	Olympic Natural Yogurt	500 ml
3 cloves	garlic, crushed	3 cloves
1 tbsp.	olive oil	15 ml
1 tsp.	lemon juice	5 ml
1 tsp.	wine vinegar	5 ml
1 tsp.	dill weed	5ml
	lemon pepper

Sprinkle cucumber with salt and let drain for ½ hour. Squeeze out excess moisture and combine with the rest of ingredients. Refrigerate overnight.

Walnut Sauce - Good with seafood, fish or poultry salads!

1/4 cup	Olympic plain yogurt	60 ml
2 tbsp.	lemon juice	30 ml
2 cloves	garlic, minced	2 cloves
2 tbsp.	walnuts, chopped	30 ml
1 tbsp.	fresh basil	15 ml
	salt and pepper

Beat the yogurt with a whisk until it forms stiff peaks. Add the lemon juice. Fold in the remaining ingredients and refrigerate for several hours. Beat again just before serving. Makes about 1-1½ cups.

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