#pink_tzatziki

Purple Carrot Tzatziki and Eggplant and Walnut Dip

Thank you Greek Vegetarian for sharing your recipies and photos with Greek Products Abroad.

 

 Just like strawberry ice cream! But don’t be fooled. With a heavy hit of garlic and the slightly bitter taste of the purple carrot, this silky dollop of pink delishiousness packs a very different punch to the sweet sensation of strawberry ice cream.

#pink_tzatziki Purple Carrot Tzatziki

Makes about 2 cups
Ingredients

  • 1 purple carrot, peeled and finely grated
  • 2 cups Greek yoghurt*
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh mint, finely shredded
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • Salt to taste

Instructions

  1. Combine all ingredients and you’re done.
  2. Too easy!!

#syntagi, #eggplantdipEggplant and Walnut Dip

Makes about 2 cups
Ingredients

  • 2 eggplants
  • 2 garlic cloves, roughly chopped
  • 3/4 cup of shelled walnuts
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • Salt to taste

Instructions

  1. Preheat oven to 200 degrees celsius. Pierce eggplants several times with a fork, place on a baking tray and roast for 30 minutes, turning once after 15 minutes.
  2. Meanwhile, place the garlic, walnuts, lemon juice and 1 tablespoon of the olive oil in a food processor and pulse until the mixture forms a paste.
  3. Remove eggplants from the oven and allow to cool a little. The eggplants will be wrinkly and soft. Cut of stems and cut the eggplants lengthways and remove peel.
  4. Roughly chop eggplants and add to food processor along with remaining olive oil. Process until all ingredients are well combined then add honey and salt to taste.
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