What is more fun to eat than crispy finger food dunked in a delicious spicy creamy dip? Our Greek-Syle Eggplant with Protein Tzatziki is a healthy snack that will fill you up!
Eggplant is one of the most versatile ingredients, it goes with almost everything, and you can use it in many delicious and satisfying ways. It is full bodied with a creamy texture and can be spiced up in so many ways.
A great way to add medicinal compounds into your diet and body is to use spices and herbs in your cooking. This recipe features a rich array including: paprika which contains the antioxidant capsaicin; oregano which has antioxidant and antimicrobial properties; garlic which is antiviral and anti-inflammatory; and dill which helps in digestion.
Ingredients
Eggplant Dippers
- 3 small eggplants
- 2 large egg yolks
- 1 cup club soda, cold
- 1 ½ cups tapioca starch
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 ½ teaspoons dry oregano
- 1 tablespoons garlic powder
- ½ teaspoon baking soda
- ⅓ cup avocado oil
Protein Tzatziki
- 1 persian cucumber, seeded and grated
- ¼ cup fresh lemon juice
- 1 package silken tofu, drained and dried with a paper towel
- 2 tablespoons dill, fresh and finely chopped
- 2 large garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
Preparation
- For the Eggplant Dippers: Using a sharp knife, thinly slice the eggplant lengthwise and then slice into 1 inch half moons.
- Make the batter by adding the egg yolks and club soda to a large mixing bowl and whisk the eggs until combined. Add the tapioca starch slowly and continue to mix until combined.
- Add salt, paprika, oregano, garlic powder, and baking soda. Mix well.
- Drop eggplant into the prepared batter and let them soak for a while. Heat up a large nonstick skillet on medium-high heat with a portion of the avocado oil for every batch.
- Transfer some of the eggplant into the skillet, sauteing until crispy and golden brown, about 3-4 minutes on each side, and repeat the process. Arrange the eggplant on a baking sheet on top of an oven-safe cooling rack, making sure they are evenly spaced. Turn on the oven to 350 degrees.
- When all eggplants have been sauteed and the oven is hot, bake for 20 minutes or until crispy and golden brown.
- For the Protein Tzatziki: While the Eggplant Dippers are baking, squeeze grated cucumbers using your hands or a cheese cloth until no excess liquid remains and transfer to a medium mixing bowl.
- Transfer tofu to a food processor, add lemon juice, and blend until smooth.
- Add the blended tofu, chopped dill, minced garlic, salt, and black pepper to the cucumbers. Mix until combined.
- Serve Eggplant Dippers alongside the Protein Tzatziki.
For the Eggplant Dippers: Using a sharp knife, thinly slice the eggplant lengthwise and then slice into 1 inch half moons.
Make the batter by adding the egg yolks and club soda to a large mixing bowl and whisk the eggs until combined. Add the tapioca starch slowly and continue to mix until combined.
Add salt, paprika, oregano, garlic powder, and baking soda. Mix well.
Drop eggplant into the prepared batter and let them soak for a while. Heat up a large nonstick skillet on medium-high heat with a portion of the avocado oil for every batch.
Transfer some of the eggplant into the skillet, sauteing until crispy and golden brown, about 3-4 minutes on each side, and repeat the process. Arrange the eggplant on a baking sheet on top of an oven-safe cooling rack, making sure they are evenly spaced. Turn on the oven to 350 degrees.
For the Protein Tzatziki: While the Eggplant Dippers are baking, squeeze grated cucumbers using your hands or a cheese cloth until no excess liquid remains and transfer to a medium mixing bowl.
