This eggplant dip is adapted from the recipe of Tess Mallos, who died in 2012. She wrote the first cookbook I ever owned, and I still regularly make this recipe. She includes a small grated onion, but I find it too strong.

Eggplant dip (Melitzanosalata)
1 large or 2 medium oval eggplants to about 500 g (1 lb)
1 garlic clove, crushed with 1/2 teaspoon salt
2 slices bread, crusts removed.
3 tablespoons lemon juice
1/2 cup olive oil
2 tablespoon chopped parsley
freshly ground black pepper

Place whole, unpeeled eggplant on a baking tray and cook in a moderate oven for 30–50 minutes, depending on size, until soft to the touch. While hot remove skin and chop flesh roughly.
Process bread into bread crumbs.
Remove the flesh from the eggplant and process with the breadcrumbs.
Add the other ingredients to the processor and pulse briefly. Don't overprocess as the olive oil becomes too bitter.
Place in a bowl and chill well. Mixture thickens when thoroughly chilled. Garnish with black olives and serve with crackers, toast fingers or crusty bread.

Buttermilk Pancakes adapted from Cooks Illustrated

2 cups self raising flour
2 tablespoons sugar
1/2 teaspoon salt
2 cups buttermilk
1/4 cup sour cream
2 large eggs, lightly beaten
3 tablespoons butter, melted and cooled slightly
2 teaspoons vegetable oil

Combine flour, sugar and salt in one bowl, and buttermilk, sour cream, eggs and melted butter in another.

Mix together gently until just combined – it should still be lumpy with streaks of flour. Overmixing will make the pancakes tough. Allow to sit for 10 minutes.

Heat a little oil in a 30cm nonstick frypan on medium heat. 
Spoon ¼ cup batter into pan and tilt to spread it around. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes.

Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. 

Oven baked scrambled eggs

This one is great for a crowd. 12 eggs should feed 6-8, but the recipe doubles or triples easily.
Combine in a saucepan
                         1 doz large eggs
                         300 mls milk
                         Salt and pepper

Heat, stirring often, until just starting to set.

Fold through    6 - 12 rashers bacon, diced and fried
                        300 mls sour cream
Top with          grated cheese

Place into an oven proof dish and cover with foil. Refigerate overnight if desired.

Slice Roma tomatoes and place on an oven dish line with silicone paper. Add button mushrooms. Sprinkle with salt, pepper and sugar.

Bake eggs and vegetables at 150 for 1 hour.

Serve with toasted buttered toasted Turkish bread, rocket and avocado.