Roasted Eggplant: 

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. 

Tzatziki: 

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.