Tzatziki dip with roasted eggplant

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40min

•

Easy

I can never get enough of this delicious tzatziki dip… Creamy from the yogurt, fresh from the herbs and lemon. Discover the recipe here

I can never get enough of this delicious tzatziki dip… Creamy from the yogurt, fresh from the herbs and lemon. Discover the recipe here
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Ingredients

What do you need?
Quantity: 4P

Tzatziki:
300 g Greek yogurt
0.5 cucumber
1 bunch of dill
2 cloves of garlic
Black pepper from the mill
Fleur de sel

Grilled eggplant:
1 large eggplant washed
Pepper and salt
3 tbsp olive oil
Smoked paprika powder
Zest of 0.5 lemon

Tzatziki:
300 g Greek yogurt
0.5 cucumber
1 bunch of dill
2 cloves of garlic
Black pepper from the mill
Fleur de sel

Grilled eggplant:
1 large eggplant washed
Pepper and salt
3 tbsp olive oil
Smoked paprika powder
Zest of 0.5 lemon

Preparation method

How do you make this?

Cut the eggplant into cubes of about 0.5 cm and place them together with the oil, garlic, thyme, lemon juice, pepper, and salt in a baking dish.

Mix together and roast for 20 minutes at 190°, mash them a bit flat with a fork, and let cool.

Grate the cucumber finely, place in a sieve, and squeeze out all the juice.

Chop the dill finely and mix it into the yogurt with the grated garlic, squeezed cucumber, pepper, and salt, and place in a bowl.

Add the roasted eggplants and finish with some olive oil, dill, black pepper, and the zest of a lemon.

Ready to be dipped with your favorite crackers, vegetables, bread…

Tips

No extra tips needed, Just Enjoy!

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