Greek eggplant salad

2 eggplants
feta cheese
juice of 1/4 lemon
1 large garlic clove
salt
pepper

Pierce and bake eggplant in a 425 degree oven for an hour. Let cool thoroughly. Scoop out eggplant pulp and discard skin.
Cut eggplant into small pieces.
Add as much diced feta cheese as you like.
Add the juice of 1/4 lemon and a minced clove of garlic. Season with salt and pepper.

Baked falafel

2 large cans chick peas, drained
bunch of swiss chard
1 red pepper, diced
1 onion, diced
2-3 carrots
lemon juice
cumin
2 cloves garlic, crushed
salt/pepper
olive oil for greasing pans

Cut swiss chard into strips and blanch in boiling water. Drain well.
Put chick peas and carrots into bowl of food processor and puree.
Add all other ingredients except olive oil.

Put aluminum foil on cookie sheets. Grease with olive oil. Heat oven to 375 degrees.
Take a scoop of mixture and form a ping-pong size ball. Place on cookie sheet.
Bake until brown and crisp.