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Purple Carrot Tzatziki and Eggplant 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 to taste

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 to taste

Instructions

  • It is easy to prepare the purple carrot tzatziki just by combine all ingredients.
  • Preheat oven to 200°C (400°F).
  • Roast the eggplants for 30 minutes or until soft, but prick them several times with a toothpick or fork to let the air out.
  • Let eggplants cool, peel the skin, and drain excess moisture.
  • Use a food processor and blend walnuts, garlic, lemon juice, and olive oil until slightly coarse.
  • When the eggplant is ready, cut off the unused parts, chop it, and add it to the food processor.
  • Add eggplant and blend gently—do not over-process. Season with salt and honey.
  • In a bowl, combine yogurt, grated purple carrot, garlic, herbs, olive oil, lemon juice, and salt.
  • Mix well and refrigerate for at least 30 minutes.
  • Serve both dips in separate bowls with olive oil drizzle and fresh herbs.