It is the preparation of vegetables that the originality of Greek cooking can be seen. The Eggplants are used in a variety of ways, they are an essential ingredient in moussaka and can be stuffed, prepared au gratin and pureacute;ed to make tarato, a thick cold soup including peppers and yogurt, seasoned with vinegar.
Other specialities include courgettes (zucchini) stuffed with minced mutton flavoured with saffron and marjoram, stuffed artichokes and stuffed vine leaves or cabbage leaves. Yogurt is used with cucumber and garlic to make tzatziki, a refreshing hors d'oeuvre.
