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Eat With True Greek Spirit

1 medium onion, sliced into thin rings

1/2 green bell pepper, seeded and cut into rings

2 salted sardines, rinsed in running water, dried with paper towels, and cut into 1/3-inch pieces

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6 to 10 Kalamata olives, pitted

1 cup diced feta cheese (about 4 ounces)

1/2 cup chopped purslane (optional)

About 1/2 teaspoon fresh oregano leaves, or to taste

Sea salt and freshly ground pepper

Olive oil for drizzling

1 hard-cooked egg, quartered (optional)

Cut the tomatoes in half and discard the cores. Slice the tomatoes, place in a bowl, and add the capers, onion, pepper, sardines, olives, feta and, if desired, purslane. Sprinkle with oregano, salt and pepper and drizzle oil to taste over the top. Toss the salad. If desired, place the egg quarters on top. Serve immediately.

Per serving (based on 6): 112 calories, 6 gm protein, 8 gm carbohydrates, 7 gm fat, 26 mg cholesterol, 3 gm saturated fat, 485 mg sodium, 1 gm dietary fiber


(Eggplant Caviar)

Makes 6 to 8 servings, about 2 cups

"I'm not exaggerating by saying that every Greek cook has his or her own version of Melintzanosalata. Prepare it several hours or a day in advance and keep it in the refrigerator. It tastes better the day after it is made."

From Kremezi's "The Foods of Greece":

3 medium eggplants (about 2 pounds total)

1 green bell pepper, roasted and peeled*

1/2 cup olive oil

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