Prep time: 15 minutes
Cook time: 25 minutes
Yields: 4 servings
Difficulty Level: Intermediate
Ingredients:
- 1 cucumber, peeled and seeded
- 2 cloves garlic, minced and divided
- 2 cups Odyssey® Greek Yogurt
- 1 tbsp honey
- pinch of cayenne pepper
- salt and pepper
- 2 cups Kalamata olives, drained
- 1 tsp capers, rinsed
- 1 tsp flat-leaf (Italian) parsley leaves, rinsed and well dried
- 1 anchovy, fillet
- 10 tbsp extra virgin olive oil, divided
- 1 large eggplant
- 4 pieces flatbread
- 1 cup Odyssey® Feta Cheese, crumbled
- 12 heirloom or beefsteak tomatoes, sliced
- 1 red onion, thinly sliced
Directions:
- Make Tzatziki Sauce: Grate cucumber on large holes of box grater; place in bowl. Add 1 clove minced garlic, Greek yogurt, honey, cayenne, and a pinch of salt. Mix well and refrigerate until serving time.
- Make olive tapenade: Process olives, capers, parsley, remaining clove minced garlic, and anchovy fillet in food processor bowl with 4 tablespoons olive oil; process until smooth. Refrigerate until needed.
- Slice eggplant(s) into 1/4- to 1/2-inch slices. Drizzle with olive oil and season with salt and pepper. Heat outdoor grill or stovetop griddle and grill eggplant slices for about 2 minutes a side. Set aside. Keep grill or griddle hot.
- Cut flatbread pieces in half and place about 1 tablespoon of olive tapenade on each of 4 halves. Top with 1 ounce Feta, some tomato slices, onion slices, eggplant slices, another ounce of Feta, and flatbread half. Drizzle sandwich tops with a little olive oil and place, oil-side down, on hot grill. Grill about 3 minutes, then drizzle with a little more olive oil and flip. Grill until flatbread browns and cheese is heated through. Serve with tzatziki sauce on the side.
Recipe and picture copyright Dairy Farmers of Wisconsin.
For more recipes visit https://www.buholzerbrothers.com/recipes/
