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Ingredients:

2 large eggplants
3 garlic cloves
2/3 cups mayonnaise
1/2 teaspoon salt, or to taste

Directions:

Wash eggplants and place on an aluminum foil lined baking sheet.

Broil in oven for 10-15 minutes on each side, or until the eggplants turn soft and change color.

Take the eggplants out of the oven and let them cool for a few minutes.
Cut the eggplant in half, and peel off the skin. Use a spoon if needed.

Cut the eggplant in strips lengthwise and chop finely with a knife.

Place the eggplant in a colander and let the juices drain for about 10-15 minutes.
Crush garlic using a garlic press and add to the eggplant.

Add salt and mayonnaise, and mix it together.

Chill in the refrigerator. Serve on bread or crackers, as an appetizer/ snack, or to complement any meal.

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Ingredients:

2 large eggplants
1 tablespoon salt
1/2 red bell pepper
3 garlic cloves
3 cups oil. Could use less, but will take longer to cook.

Directions:

Slice the eggplant lengthwise, about 1/2″ wide, as pictured.

Cut slices into strips, about 1/2″ wide as well. If the strips are too long, you can cut them in half.

Place the eggplant strips into a strainer/colander. Add salt and mix gently, then let sit for about 30 minutes to let some of the eggplant juice drain.

Meanwhile, place the red pepper and the garlic in a blender and blend until everything is crushed.

Pour the crushed pepper and garlic into a bowl and drain the juice. Set aside.

In a medium size pan, heat the oil on medium-low temperature until hot. Add the eggplant to the hot oil and fry until golden brown. If you want to use less than 3 cups of oil, you can do so, but you will be able to fry less eggplants at a time, therefore it will take longer to cook.

Remove the eggplant from oil, and set o a plate lined with a paper towel, in order to absorb the oil.

Gently mix the eggplant with the crushed pepper and garlic, and serve.

Serving suggestions: Serve warm or cold, as an appetizer or as a side to complement any dish.

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A very simple, easy to make spread, that will beautifully garnish any meal.

Ingredients:

2 large or 4 small red beets
2 garlic cloves
1/2 cup mayonnaise
3/4 teaspoon salt, or adjust the amount to your taste.

Directions:

Boil the red beets in water, until soft, so that you can easily insert a fork into them.

While beets are boiling, crush the garlic using a garlic press.

When beets are done cooking, remove from water, peel and finely grate.

Mix in the mayonnaise and salt. Serve.

Note: To garnish, I used green onions and boiled red beets to create the decorative rose.

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Ingredients:

3 large tomatoes
3 garlic cloves
3/4 cup mayonnaise
2/3 cup feta cheese
1 and 1/4 cup finely shredded mozzarella/cheddar cheese
fresh dill weed for decorating

Directions:

Cut tomatoes in slices as pictured below.

Arrange tomato slices on a serving plate.

Crush the garlic using a garlic press.

Mix with the mayonnaise. Spread over tomato slices.

Using a fork, crumble feta cheese.

Spread feta cheese on top of the mayonnaise and garlic.

Spread the shredded mozzarella/cheddar cheese on top of the slices.

Decorate with finely diced fresh dill weed.

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Ingredients:

8 eggs
1/2 onion
1/4 cup oil
4 pieces of chicken liver
1/8 teaspoon salt
half of 1/8 teaspoon black pepper
few tablespoons of mayo to spread on top of the eggs at the end

Directions:

Boil eggs until hard.

While eggs are boiling, in a small saucepan, boil the chicken livers until well cooked.

Meanwhile, chop the onion very finely and saute in oil, until brown. Do not burn though.

When eggs are cooked, peel, cut in half lengthwise and remove yolks.

When livers are cooked, remove from the saucepan and mash well using a fork. Mash the egg yolks as well, reserving 2-3 for decorating.

Mix together the browned onions, livers and egg yolks. Stuff the eggs with the mixture.

Place them on a serving plate/platter, with the cut part down. I spread some sliced green onion on the bottom of my plate, before arranging the eggs on top.
Using a teaspoon, spread a little mayo on top of each stuffed egg.

Decorate with green onion pieces and the reserved egg yolks, finely grated.

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Be sure, you’ll impress all your family and friends with these cute ladybugs. And if you got kids, they will simply LOVE them. I know this because my two year old did too.

Ingredients:

15 thin slices of a baguette
1/4 cup sour cream
1/4 cup finely crumbled feta cheese
1 green onion
a couple romaine lettuce leaves
8 cherry tomatoes
8 large pitted black olives

Description:

Chop the onion very fine.

Mix together sour cream, feta cheese and onion.

In the oven, broil the baguette slices for a couple minutes – optional. Arrange on a large plate or platter.
Take about 1/2 tablespoon sour cream spread at a time and spread on each slice of bread.

Tear or cut the romaine lettuce leaves into pieces about the size of the baguette slices.

Place the lettuce pieces on top of the slices covered with the spread.

Cut the olives and tomatoes in half, lengthwise.

Cut the tomatoes from the bottom end to the middle, as pictured below.

Cut about a third of each olive, as pictured below. Set aside. They will be used to make the ladybugs heads.

Using a knife with a sharp pointy tip, make about 4 tiny holes into the tomatoes, 2 on each side. Cut small pieces from the remaining pieces of olives, and place them into the little tomato holes, as pictured below.

Using the same principle, make 2 tiny holes into the olives we will be using for the ladybugs’ heads. These will be the eyes. Fill them with small pieces of feta cheese.
Arrange the tomatoes on top of the lettuce leaves, then add the olive pieces in front, right next to them, as pictured below.