A Trio of Greek Appetizers

Ingredients

• 16 oz. plain lowfat yogurt
• English (seedless) cucumber, not peeled, seeded and finely chopped (reserve a few thin slices)
• 1 � to 2 tsp. salt
• 2 garlic cloves, chopped
• 1 T. chopped fresh mint or dill (reserve additional sprigs)
• 1 T. extra virgin olive oil
• � tsp. red wine vinegar
• � tsp. ground black pepper
• 7 slices white bread, crust removed
• 7 oz. jar fish roe
• 2 T. finely minced yellow onion
• � c. extra virgin olive oil
• Juice of two lemons
• 2 large eggplants (2 to 3 lbs. total)
• 4 garlic cloves, peeled and minced
• 2 tomatoes, peeled and chopped
• 2 T. fresh parsley, chopped
• 1 T. fresh oregano, crumbled
• Salt and freshly ground pepper
• � to 1/3 c. extra virgin olive oil
• 6 T. red wine vinegar