Tyrosalata

There once was a restaurant we all loved and then it closed. For years we reminisced about their feta dip. Then, Covid hit and they started up a takeout biz outta their home. Tyrosalata was back and it’s damn good. They didn’t have any this week. So, I went ahead and tried my hand at it. And it’s nearly as good.

Tyrosalata

  • 1 green bell pepper, cut in half, seeded and then cut 2 more times
  • 1 cup feta, broken into small chunks
  • 1/2 cup Greek yogurt, plain
  • 1 tsp garlic salt
  • 1/2 tsp chili powder
  • 1 tsp lemon juice
  • Great olive oil for dressing

Heat on on med/high heat. Add neutral oil like avocado. Pop pepper slices/chunks into pan and fry until blackened but not too wilted.

Add cooked peppers to blender and blend until little pieces. Add yogurt, spices and lemon juice. Blend until it looks a little like salad dressing.

Add half the yogurt mixture to feta and mix until dip consistency (keep adding yogurt mixture to desired consistency). Also, try not to over mix because the feta pieces are really great.

Taste to see if you want to add salt (i did not need it). Drizzle some olive oil and serve with pita chips, pita wedges, crackers, or any veggies. This is great on sandwiches or with eggs.

Enjoy!

Lu’s eggplants – from garden to hummus

I’m lucky enough to be gardening again in San Jose. Or rather, planting and harvesting in SJ. My sister has graciously let me plant some of my favorites in her veggie garden: tomatoes, squashes, peppers and eggplants. She’s since kept up the watering and tending. And now the veggies are going bonkers. Each visit, I go out to her garden and am wowed by both the massive quantity of veggies on each plant and the enormous size of her veggies. Seriously, the zucchinis look like wiffle ball bats.

The last visit she gave me her first eggplants. They are so beautiful with their shiny, deep purple skins. I couldn’t wait to get them into the oven (I love the smell of roasted veggies!) and then I added this with them.

To make this scrumptious appetizer:

Roasted Eggplant and Feta Hummus

  • 2 medium eggplants, peeled and cut into ½” cubes
  • 1 cup plain 2% FAGE yogurt
  • 1 can chickpeas, drained and rinsed
  • 4 TB olive oil
  • ¼ cup Harley Farms feta
  • 2 cloves garlic
  • lemon juice from one lemon
  • 1 bunch of mint (from Jacobs Farm)
  • S&P

Roast eggplant in 350 degree oven for 30 mins until soft (on a cookie sheet with olive oil and S&P)

Blend yogurt, chickpeas, 2 TB olive oil, garlic, and half lemon juice until slightly blended (looks gritty). Add feta, eggplant and give it a quick whirl (should be chunky). Stir in mint and S&P to taste. Add more lemon juice if needed.

Scrumptious with any bread and additional feta and kalamata olives. Can be served hot or cold (best warm).