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Tzatziki with Eggplant

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Tzatziki with Eggplant

The perfect tzatziki with eggplant recipe with a picture and simple step-by-step instructions.

  • 400 g Cream / sour cream 20% fat
  • 1 Aubergine
  • 2 Spring onions fresh
  • 2 tablespoon Extra virgin olive oil
  • 1 teaspoon Black cumin
  • 2 Chopped garlic
  • Hot paprika powder
  1. Cut the small aubergine into slices and sprinkle with the black cumin and grill in the oven for about 20 minutes. Cut the grilled aubergines into strips and add to the sour cream with the chopped spring onions. Add olive oil and stir well. Season to taste with paprika powder, salt and pepper. Black cumin, also called nigella, tastes aromatic and slightly peppery.
Dinner
European
tzatziki with eggplant

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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