I can never get enough of this! Forget using it as a condiment, I can lick this yogurt dip out of the bowl! I use this sauce for so many things. Lamb kabobs, Pomegranate eggplant, falafels, the list goes on. The best part…. it takes less than 5 minutes to make! Here’s how:
1 1//2 c plain, lowfat yogurt
1 persian cucumber, diced into 1/2″ cubes
1 Tbsp dried dill
juice of 1/2 lemon
generous pinch of salt
In a bowl, whip the yogurt to a smooth consistency. Add in the rest of the ingredients and mix well. Enjoy!
This is one of my favorite recipes. It’s such a simple go to; you can wow friends and family, or just make it for dinner when you’re short on time or feel lazy enough to not make something elaborate. I originally found this recipe in a cookbook by Yotam Ottolenghi. I’ve since adapted it to suit my palate but regardless of which version you try, I’m sure you’ll love the impact of so many flavors and textures packed in such few ingredients.
Here’s what I did:
Preheat your oven to 400°F.
Chop the eggplant into 2 inch cubes. Add in dried thyme, rosemary, salt, crushed chili flakes, and olive oil. Toss it all to mix well.
Line a baking sheet with some aluminum foil and place the eggplant on there, skin side down.
Bake for 20-25 minutes, until the eggplant is cooked through. Make sure it’s not overcooked, otherwise, it gets mushy and definitely does not taste good!
The eggplant should look something like this:
When you’re ready to serve, plate up some eggplant and drizzle a little tzatziki sauce over it. Finally, sprinkle some pomegranate seeds and enjoy.
1 large eggplant, skin on, chopped in 2″ cubes
1 Tbsp dried thyme
1 Tbsp dried rosemary
1 Tbsp crushed red chili flakes
generous pinch of salt
1 Tbsp EVOO
1/2 c pomegranate seeds
Preheat oven to 400°F
In a bowl, mix in the eggplant with the thyme, rosemary, dried chili flakes, salt and olive oil. Toss well so every piece of the eggplant is covered with all the herbs.
Line a baking sheet with aluminum foil and place the eggplant on there skin side down.
Bake 20-25 minutes until the eggplant is cooked through.
When you’re ready to serve, drizzle with tzatziki sauce and top off with pomegranate seeds.
If you’re interested in the original recipe by Yotam Ottolenghi, click here.