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Prep
Difficulty
Easy
Time
Estimate
45 mins
Slowly roast the eggplant. Shred or chop the cucumbers, sprinkle with salt and drain. Salt the cooked eggplant to drain in a colander. Meanwhile, chop up the Greek Salad. Fold the Tzatziki together. Blend up the Baba Ganoush. Package each separately to take on the go with pita bread or pita chips for dipping.
Slowly roasting eggplant in its whole pod and then pureeing it with other tastiness has to be one of the easiest, most satisfying dips to toss together. Make it as often as possible from August through October when the eggplant is fresh and at its peak. This will help reduce the bitterness eggplant often has, but we have a few tips to assist in creating a bitter-free spread.
The traditional cucumber yogurt sauce is easy enough to make on your own for dolloping and smearing on a variety of dishes. We use just a couple cloves of garlic, but if you are a garlic lover feel free to increase the cloves to your desired potency. Draining the cucumbers is a key step to having a thick luscious sauce.
Dive into this, when you want a chunky salad of vegetables. Leave out the feta to make it vegan or even crumble in a bit of tofu. Add lettuce and a protein to make it a main dish. Many fresh herbs will work in this salad such as oregano, parsley, basil, dill or mint- substitute in what you have available.
