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Purple Carrot Tzatziki and Eggplant and Walnut Dip
Print Recipe

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.