Instructions

To start the baba ghanoush

• Break down head of garlic and reserve one clove.
• Take half of the eggplant and cut into quarters.
• Douse generously with EVOO and sprinkle with flake sea salt.
• Put mixture into shallow baking dish with garlic, roast at 375 degrees for approximately 4o minutes (or until soft).

Meanwhile to make the cucumber tzatziki

• Shred one of the cucumbers and mince the last remaining garlic glove.
• Add cucumber and garlic to Greek yogurt with the juice of one lemon, salt, dill and half the mint.
• Refrigerate until ready to serve.
• * For a dairy free option substitute the Greek yogurt for plain coconut yogurt.

For the skewers

• Take the remaining eggplant and cut into ¼ inch pieces.
• Slice the sweet peppers and tomatoes into equal size pieces. Toss all veggies generously in EVOO and sprinkle with flake sea salt.
• Begin to assemble on skewers and grill roughly 3 minutes on each side.

While the skewers are grilling, complete the baba ghanoush

• Take the cooled roasted garlic and eggplant and smash with tahini, lemon, sea salt and remaining EVOO.
• Smash until desired consistency.
• Serve skewers drizzled with tzatziki.
• Slice additional cucumbers and serve with roasted garlic baba ghanoush