AFTER-THE-FAST RECIPES

Eggplant Caviar

2 medium eggplants
4 garlic cloves
Kosher salt
1/4 cup corn oil
1 large green bell pepper
1 small can tomato sauce
1 large onion
1 t. salt, or to taste

Trim away tops of eggplants and peel away skin. Cut eggplants lengthwise into slices about 1/2 inch thick. Sprinkle slices on both sides with kosher salt and arrange slices in colander. Let stand 30 minutes. Rinse eggplant slices under cold running water to remove salt.

Preheat oven to 375. Place eggplant slices on foil-lined baking sheet, and bake 30 minutes. Remove from oven and cool. When cool enough to handle, chop into small pieces.

Remove seeds and trim core from green pepper. Dice. Dice onion and crush garlic. Sauté onion, garlic and pepper in oil until slightly softened. Add chopped eggplant, tomato sauce, and salt. Cook over low heat for about 1 hour until eggplant is very soft and mixture has thickened. Taste for seasoning. Add more salt if needed. Can be served hot or cold as a side dish or appetizer. May be refrigerated for 5-6 days.

Tzatziki (Dilled Cucumber and Yogurt Salad)

4 medium cucumbers, peeled and diced
2 scallions, sliced
1/4 t. salt, or to taste
2 cups plain yogurt
1 tbsp. cider vinegar
1/2 t. sugar
2 T. snipped fresh dill
1 t. dried mint

Combine all ingredients and mix well. Cover and refrigerate until ready to serve.