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.
Course: Sause
Cuisine: Greece
Keyword: carrots, eggplant, walnuts


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


  • 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