Recipe courtesy of Trata Estiatorio
Episode: The Hamptons
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25 min
15 min
10 min
4 servings


Tzatziki dip:
Zucchini and eggplant chips:


For the Tzatziki:

Combine all ingredients in a bowl, and mix well using a rubber spatula. Chill before serving, garnishing with more olive oil on top, if desired.

For the zucchini and eggplant chips:

Heat oil in a deep-sided pan to 375 degrees F.

Dredge the eggplant and zucchini rounds in the flour, coating well. Shake off excess flour and set aside. Taking a few rounds at a time, dip in cold water, and immediately put into hot oil (oil may splatter). Cook until golden brown and crispy. Remove from oil using slotted spoon, and put into stainless steel bowl. While tossing continuously in the bowl, sprinkle with salt and oregano, to taste. Serve with the Tzatziki.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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