Miso-glazed eggplant with homemade tzatziki from The Artful Way to Plant-Based Cooking: Nourishing Recipes and Heartfelt Moments (page 178) by Chloé Crane-Leroux and Trudy Crane

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Tzatziki rests for 1 hour, then refrigerates for at least 1 hour before serving.

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