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Ingredients
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Tzatziki
Eggplant Spread
Tirokafteri
Method
Tzatziki
- 1
Prepare the cucumber
Grate the cucumber using a box grater and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture, then squeeze out the water using a clean cloth or paper towel.
- 2
Mix the tzatziki
In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and chopped fresh dill. Stir until well combined.
- 3
Chill
Cover the bowl and let the tzatziki chill in the refrigerator for at least 30 minutes before serving.
Eggplant Spread
- 4
Roast the eggplant
Preheat the oven to 400°F (200°C). Cut the eggplant in half lengthwise, brush the cut sides with olive oil, and place them cut side down on a baking sheet. Roast for about 30-40 minutes, or until the flesh is soft and the skin is charred.
- 5
- 6
Taste and adjust
Taste the spread and adjust seasoning if necessary. Transfer to a serving bowl and set aside.
Tirokafteri
- 7
Blend the ingredients
In a food processor, add the feta cheese, roasted red peppers, olive oil, red chili flakes, black pepper, and lemon juice. Blend until smooth and creamy.
- 8
Taste and adjust
Taste the tirokafteri and adjust the seasoning if needed. Transfer to a serving dish.
- 9
Chill
For best flavor, chill the tirokafteri in the refrigerator for at least 30 minutes before serving.
