Preheat your oven to 425 degrees Farenheit. Slice your eggplant and top with sea salt and extra virgin olive oil.
Roast for 25-30 minutes.
Peel + grate 1 large cucumber in a bowl.
Squeeze the water out of your cucumber using a paper towel to make sure your finished tzatziki has a creamy texture.
Stir your grated, strained cucumber in a bowl with 1 Tbs lemon juice, 1 grated garlic clove, 2 tsp extra virgin olive oil, 1 cup Greek yogurt, 1 Tbs chopped dill, 1 Tbs chopped mint, sea salt.
Serve on top of your grilled eggplant, and keep the rest in the fridge for quick, healthy dip.