Recipe For Eggplant and Tomato Bake

3 large eggplants
1 1/2 teaspoons salt
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10.75 ounce) can tomato puree
1/4 cup water
1 pinch ground black pepper
2 (8 ounce) containers plain low-fat yogurt
1/4 cup wheat germ or whole wheat breadcrumbs
2 tablespoons grated Parmesan cheese

Tandoori Chicken Salad Recipe

1 cup honey mustard dressing
1 1/2 tablespoons ground cumin
1 tablespoon curry powder
1 (8 ounce) container mango yogurt
2 tablespoons garam masala
2 teaspoons lemon juice
4 (4 ounce) skinless, boneless chicken breast halves
1/2 red onion, thinly sliced
1/2 cup raisins
1/2 cup blanched slivered almonds
3/4 cup drained canned pineapple tidbits
8 cups mixed salad greens
4 sprigs fresh mint
4 wedges lime

Greek Tzatziki

1 (32 ounce) container plain low-fat yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt
1 tablespoon fresh ground black pepper