Purple Carrot Tzatziki and Eggplant and Walnut Dip
Purple Carrot Tzatziki and Eggplant and Walnut Dip
This silky dollop of pink deliciousness packs a very different punch to the sweet sensation of strawberry ice cream.
Ingredients
For the Purple Carrot Tzatziki
- 1 purple carrot, peeled and finely grated
- 2 cups Greek yogurt
- 2 garlic cloves, crushed
- 2 tbsp fresh mint, finely shredded
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- salt
For the Eggplant and Walnut Dip
- 2 eggplants
- 2 garlic cloves, roughly chopped
- ¾ cup shelled walnuts
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp honey
- salt
Instructions
- Combine all ingredients for the purple carrot tzatziki and you're done.
- Preheat oven to 200 degrees celsius. Pierce eggplants several times with a fork, place on a baking tray and roast for 30 minutes, turning once after 15 minutes.
- Meanwhile, place the garlic, walnuts, lemon juice and 1 tablespoon of the olive oil in a food processor and pulse until the mixture forms a paste.
- Remove eggplants from the oven and allow to cool a little. The eggplants will be wrinkly and soft. Cut of stems and cut the eggplants lengthways and remove peel.
- Roughly chop eggplants and add to food processor along with remaining olive oil. Process until all ingredients are well combined then add honey and salt to taste.
Photo and inspiration: greekvegetarian.blogspot.com