Recipe: Grilled Eggplant, Zucchini and Flatbread with Tzadziki
You will have leftover tzadziki, but it keeps in your fridge several days. It's a healthy veggie dip and wonderful spread over grilled salmon or chicken.
Yield: 2 servings
Time: 20 minutes (if tzadziki is prepared)
- 2 medium sized eggplant, 2/3 skin removed and striped with a veg peeler
- 4 medium sized zucchinis, cut lengthwise
- 1/2 cup extra virgin olive oil
- 1 cup prepared tzadzki, available ready to go at most groceries or make your own (recipe follows)
- 1 (8.8-ounce) pack Tandoori Stonefire original Tandoori Naan* (2 naan per pack)
Time: 30 minutes
1. Prepare tzadziki and reserve. Prepare gas or charcoal grill to medium heat. (If cooking directly on grill, oil grill grates.)
2. Arrange zucchini and eggplant on grill pan or directly on grill grates. Brushing with olive oil, grill 10-15 minutes on each side or until tender and easilty pricked with a fork.
3. When vegetables are almost ready, brush both sides of flatbread with olive oil and grill about 1-2 minutes per side.
4. Spread tzadziki over flatbread or over vegetables placed on flatbread and serve.
- 1 large cucumber, peeled, cut lengthwise, seeded, then cut into small (1/4-inch) dice
- (1 1/2 cups)
- 2 tablespoons fresh chopped herbs (dill or mint, or combination of both)
- 1 teaspoon minced garlic
- 1 cup plain, strained, Greek-styled yogurt (I use Fage 2 percent)
1. Place diced cucumbers on paper towels or in a fine mesh sieve; lightly sprinkle with kosher salt. Let drain 15-30 minutes, pressing into towels or sieve with spoon to release excess moisture.?
2. To make the tzadziki, combine cucumbers with herbs, garlic and yogurt; season to taste with kosher salt, if needed, and freshly ground pepper. Refrigerate until ready to use.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 9, 2011.