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  Artichoke Salad -- Aginares Salata
  Aubergine (Eggplant) Salad -- Melitzanosalata
  Cucumber Dip -- Tzajiki
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  Lima Bean and Beet Salad with Smoked Herring
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Aubergine (Eggplant) Salad -- Melitzanosalata
3 to 4 (long type) Aubergines
1 small grated Onion
1 to 2 Cloves
crushed Garlic
1 large, peeled and chopped into small pieces Tomatoes
3/4 cup Olive Oil
1 tablespoon Vinegar
black Olives
 Green Peppers
Wash the aubergines, place in a baking pan and bake in a moderate oven for about one hour or until soft. Allow skin to turn black so as to give a smoke flavour to the salad. Skin aubergines while still hot and chop into small pieces. Continue chopping while adding slowly the onion, garlic, tomatoes, oil, vinegar, salt and pepper. Put in a salad bowl, and garnish with olives and green pepper. Put in a salad bowl, and garnish with olives and green pepper rings. Serve with roast meat, and grilled or fried fish. Serves 6

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