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Tzatziki is a beloved dip that embodies the flavors of the Mediterranean, traditionally made with creamy yogurt, crisp cucumbers, garlic, and a splash of olive oil. This refreshing concoction has become a staple in Mediterranean and Middle Eastern cuisine, often served alongside grilled meats, pita bread, or simply enjoyed as part of a meze platter. The cool, tangy profile of tzatziki makes it a perfect accompaniment to warm dishes, providing a delightful contrast that enhances the overall dining experience.

Healthy Cucumber & Eggplant Tzatziki

Discover a delicious twist on traditional tzatziki with this refreshing cucumber and eggplant recipe. Combining creamy Greek yogurt with crisp cucumbers and smoky roasted eggplant, this dip adds a unique depth of flavor and texture. Perfect for dipping, spreading, or as a side dish, it complements grilled meats and veggies beautifully. Packed with health benefits, it's low-calorie, nutrient-rich, and a delightful addition to any meal. Enjoy this Mediterranean favorite at your next gathering!
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Ingredients
  

1 medium cucumber, grated

1 medium eggplant, roasted and peeled

1 cup plain Greek yogurt (choose between 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). Using a fork, prick the skin of the eggplant in several spots to allow steam to escape. Place the eggplant on a baking sheet and roast it in the oven for approximately 30-40 minutes, or until the flesh is tender and the skin is starting to char. Once roasted, allow the eggplant to cool. After cooling, carefully peel off the skin and finely chop the flesh.

    Grate the Cucumber: While the eggplant is roasting, wash the cucumber thoroughly. Grate the cucumber using a box grater or food processor. To remove excess moisture, place the grated cucumber in a clean kitchen towel or cheesecloth and twist to squeeze out as much liquid as possible. This step will help prevent the tzatziki from becoming too watery.

      Combine Ingredients: In a medium-sized mixing bowl, add the finely chopped roasted eggplant, the drained grated cucumber, and the Greek yogurt. Stir gently to combine all the ingredients until well integrated.

        Add Flavor: Incorporate the minced garlic, chopped dill, lemon juice, and extra-virgin olive oil into the bowl. Season your mixture with salt and pepper according to your taste preferences. Mix everything until all ingredients are thoroughly combined.

          Chill and Serve: Once combined, cover the bowl with plastic wrap and refrigerate the tzatziki for at least 30 minutes. Chilling will help the flavors blend beautifully. Serve this refreshing tzatziki as a dip with whole grain pita, an assortment of fresh vegetables, or use it as a flavorful spread in wraps.

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

              Presentation Tips: For an appealing presentation, serve the tzatziki in a shallow bowl, drizzling a little extra olive oil on top and garnishing it with a sprinkle of fresh dill or a few cucumber slices for added color.