Kyopoolou (eggplant dip)

2 big eggplants, chopped
4 peppers (red or green or mix), chopped
3 medium tomatoes, chopped
3 cloves garlic, minced
1 bunch fresh parsley, finely chopped
1 cup vinegar
1/2 cup oil
1 tbsp salt

Roast the eggplants and the peppers in the oven for about 10 minutes on 375F, peel their skin and cut into small pieces. Add the (possibly pealed) tomatoes and the crushed garlic. Add the oil and vinegar, salt to taste, mix well. Sprinkle with parsley before serving.

Eggplants in tomato sauce

2 medium eggplants (sliced in thin discs)
1 cup oil
1 cup plain white flour
1 can of chopped tomatoes
2 garlic cloves, crushed
a bunch of parsley, chopped
salt to taste
crushed black pepper

Season the eggplants with salt and leave aside for 10 minutes, discard any drained water. Dip each slice into the flour and fry in 1/3 of the oil. You can also grill instead if you prefer using less oil in your diet. Let it cool. Heat the remaining oil in a pan, add half of the crushed garlic and the tomatoes, stir and simmer until the sauce thickens. Add salt, pepper, parsley and the rest of the garlic and stir for another 3 minutes. Let it cool. Serve a layer of the sauce topped by a layer of the eggplants. For best results the dish must be fridge cold before eating.

Snezhanka

1 lbs (4 cups) yoghurt
1/2 cucumber, pealed, chopped in cubes
1 garlic clove, finely chopped
a pinch of salt
1 tbsp olive oil
a pinch of fresh dill, finely chopped

Drain the cucumber as much as you can, add all the ingredients together, refrigerate for at least 1 hour before serving. For best results you can add some sour cream to thicken the mixture.

Chushka Byurek (cheese stuffed peppers)

6 small green peppers
2 eggs
1/2 cup flour (or breadcrumbs)
1/3 lbs feta cheese, crumbled
1/4 cup oil
1 tomato, chopped

Bake, peel and seed the peppers. Beat one egg into a homogenous mixture. Mix the cheese with the other egg, add the tomato and mix well. Stuff the peppers with the mixture, roll in flour or breadcrumbs and the beaten egg. Fry in the oil for about 5 minutes each side, turning only once.

Potato salad

4 large potatoes, cut into cubes
a pinch of salt
crushed black pepper
2 onions (works even better with scallions)
the juice of half lemon
2 tbsp olive oil
some fresh parsley

Peel and boil the potatoes for about 20 minutes, drain and leave to cool. In a salad bowl - add the finely chopped onions, salt, pepper to taste, the lemon juice and olive oil. Cut the potatoes into cubes and add the the salad bowl. Gently mix. Sprinkle with parsley before serving.

Peppers and eggplant salad

1 eggplant
4 green peppers
2 tomatoes
1/2 cup walnuts, ground
1/2 cup vegetable oil
2 garlic cloves, crushed
some parsley
salt
vinegar

Roast the eggplants and the peppers on a quick oven, grill, or open fire. Peel and cut into small pieces. Add the walnuts and garlic, and season with some of the oil, vinegar and salt. Mix well. Put the mixture in the serving dish and arrange the thinly sliced tomatoes on top. Sprinkle the cut up parsley and pour the remaining vegetable oil on them.

Green salad

1/2 lettuce (your favorite type), finely chopped
1 cucumber, cut into two pieces by length, then sliced in discs
6 large radishes, cut into two and sliced
1 bunch scallions, cut into 1/2" pieces
1/2 bunch parsley, finely chopped

Combine all ingredients in a large bowl, add olive oil, salt and vinegar, mix well and serve. Of course you can always add a boiled egg on top - makes it more beautiful and nutritious, tastes well too.

Stuffed tomato salad

2 lbs tomatoes
1 medium-sized celery
1/2 lbs feta (or brined sheep's cheese)
parsley,
pepper,
vinegar,
sunflower oil,
salt(1 cucumber)

Peel and dice the celery, boil in salt water, strain and mix with the grated cheese, oil and finely chopped parsley. Slice off the tomato tops, core and fill with the mixture. Trim with small pieces of tomatoes and parsley.

Ruska salad (Russian salad)

1 lbs potatoes
1/2 lbs carrots
1/2 lbs peas
1/2 lbs pickles, chopped
1 cup of mayonnaise
1 lbs beef franks (or ham or salami) chopped

Boil the potatoes, the carrots, and the peas. Chop potatoes and carrots into small cubes. Mix all ingredients together and put in the fridge for about an hour.