Purple Carrot Tzatziki and Eggplant Walnut Dip is a delicious appetizer you can prepare at home and it goes perfectly with warm pita bread. Purple Carrot is unusual and it is a domesticated form of the wild carrot, Daucus carota.

Purple Carrot Tzatziki and Eggplant and Walnut Dip
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Purple Carrot Tzatziki and Eggplant and Walnut Dip

This is different appetizer you'll love and make more often. It goes well with croutons or pita bread.
Course: Sause
Cuisine: Greece
Keyword: carrots, eggplant, walnuts

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

  • It is easy to prepare the purple carrot tzatziki just by combine all ingredients.
  • Preheat oven to 200° C.
  • Bake the eggplants for 30 minutes, but to punch with toothpick or a fork several times to let the air out from the eggplant.
  • Use a food processor and blend until you form a paste from the walnuts, lemon juice, garlic with 1 tbsp olive oil.
  • When eggplant is ready cut off the unused parts, peel the skin off, chop it and add to food processor.
  • Add it to the walnut mixture and mix well then season with salt and add honey.

Photo and inspiration: greekvegetarian.blogspot.com

Explore other recipes from the traditional Greek cuisine.

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