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Dive into a delightful twist on a classic Mediterranean dip with this Refreshing Cucumber & Eggplant Tzatziki recipe. This innovative take combines the crispness of fresh cucumber with the smoky richness of roasted eggplant, creating a unique flavor profile that elevates a traditional favorite. Not only is this dish easy to prepare, but it also packs a punch of flavor and nutrition, making it a fantastic addition to your culinary repertoire. Whether enjoyed as a dip, a spread, or a side dish, this tzatziki captures the essence of fresh ingredients and vibrant flavors that are hallmarks of Mediterranean cuisine.

Healthy Cucumber & Eggplant Tzatziki

Explore a delightful twist on a Mediterranean classic with this Refreshing Cucumber & Eggplant Tzatziki recipe. Combining fresh cucumber and smoky roasted eggplant, this dip is both nutritious and flavorful. Perfect as a dip, spread, or side dish, it captures the essence of vibrant Mediterranean cuisine. This tzatziki is easy to prepare, packed with health benefits, and a great way to incorporate more veggies into your diet. Try it alongside grilled meats or fresh pita for a refreshing taste experience.
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Ingredients
  

1 medium cucumber, grated

1 medium eggplant, roasted and peeled

1 cup plain Greek yogurt (low-fat or full-fat)

2 cloves garlic, minced

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

Salt and pepper to taste

Instructions
 

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Prick the skin of the eggplant with a fork in several places. Place it on a baking sheet and roast for about 30-40 minutes until the flesh is soft and the skin is slightly charred. Let cool, then peel off the skin and chop the flesh finely.

    Grate the Cucumber: While the eggplant is roasting, wash and grate the cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step prevents the tzatziki from becoming too watery.

      Combine Ingredients: In a medium bowl, mix together the roasted eggplant, grated cucumber, and Greek yogurt until thoroughly combined.

        Add Flavor: Stir in the minced garlic, chopped dill, lemon juice, and olive oil. Season with salt and pepper to taste. Mix everything well until all ingredients are evenly incorporated.

          Chill and Serve: Cover the tzatziki with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled as a dip with whole grain pita, fresh vegetables, or as a spread in wraps.

            Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings