Tzatziki is
a combination of garlic, yogurt and cucumber. It has a very fresh taste and it’s
great when the weather is warm. And despite all the garlic, it is cooling.
My tzatziki
is slightly different from traditional tzatziki in that I halve the cucumber
and add aubergine. The aubergine is not obtrusive
to the taste and if you haven’t been told, you might not realize its existence.
Still, it gives texture to tzatziki and makes it more satisfying.
Veggie Burgers There are countless ways to make veggie burgers, and every vegetarian / vegan knows that. I just take a look in the cupboards to see what there is available and start from there. This time it was lentils and soya, next time it might be mushrooms or chickpeas.
You'll need:
- 100 gr
lentils
- 100 gr soya
mince
- 2-3 tbsps
oregano
- Approximately
1 litre vegetable stock
- 2-3 tbsps
flour and 2-3 tbsps oil / or 2 eggs
- Salt
Cook
lentils and soya mince in vegetable stock. Drain very well and put it aside to
cool down.
Puree mince
and lentils in blender.
Mix puree
with 2 eggs and stir very well. If you don’t want eggs, substitute with oil and
a little flour. Stir in oregano and salt.
Shape into
burgers and place on paper parchment.
Bake at 350 F/180 C for about 20 minutes or until done. Serve with tzatziki.
My Tzatziki
- 1 ½ cup
full fat yogurt
- 1 big
cucumber
- 1 aubergine
- 4-5 garlic
cloves
- 3-4 tbsps
olive oil
- 1 tsp
vinegar
- Salt
- 3-4 tbsps
olive oil for the aubergine
- 1 cup Vegetable
stock for the aubergine
Grate the
cucumber. You shouldn’t process it in a blender as that would make it watery. We
want it to have some texture. Strain the cucumber very well.
Chop garlic.
In a bowl,
combine aubergine, cucumber, yogurt, garlic, vinegar, oil, salt to taste. Stir
very well. Tzatziki is served cold. It is delicious with these vegetarian
burgers but you can also eat it with dolmades (stuffed vine leaves) or as a dip.