More Party Bites in 30 minutes or less

2nd in a series

Greece might be under financial pressure, but that doesn't mean we can't relax with a Greek-influenced appetizer platter. Olives and feta are a great way to start and really good hummus is everywhere now, so it make sense to purchase that too. I would, however, make my tzatziki because it is easy and delicious or, with just a bit more work, you could make baba ghanouj (a tasty roasted eggplant dip). Other items that would fit the theme are marinated artichoke hearts and the red pepper dip from Trader Joe's which is great for adding some much needed color to the platter (and tastes really good). Baby carrots and snap peas are colorful and tasty with the dips and provide a low calorie addition to pita and crackers.

Tzatziki

1 large cucumber, peeled, seeded and grated
salt
1 16 oz container whole milk Greek yogurt
3 cloves garlic

Sprinkle the grated cucumber with about 1/2 tsp salt and let drain for 15 minutes or so. Squeeze any remaining liquid out. Combine with the yogurt and garlic. Add salt to taste.

This is better done at least an hour in advance to let the garlic mellow and season the yogurt. If you wish, add some chopped mint and/or dill. This is great with lamb burgers, baked potatoes, and fish, too.

Baba Ghanouj

The baba ghanouj is a tad more work, but it is still really simple and delicious. When picking an eggplant, look for the cap to be green. It should be heavy for its size which means there are less seeds which are bitter.

1 Eggplant
1-2 garlic cloves, minced
3 T tahini
1 T olive oil
1½ T lemon juice
½ tsp salt
½ tsp pepper

Rinse the eggplant.  Pierce it several times with a fork then bake at 400°F until it collapses, about 30 minutes.  Remove from oven and let cool.   Scrape the flesh from the skin and place in a sieve to drain.  In the food processor add the drained eggplant and pulse until chopped.  Add the remaining ingredients and pulse until combined, but not pureed.  Taste and adjust seasonings. Serve with pita.