Vegan Baked Eggplant Fries

Vegan Tzatziki Sauce

The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. It’s also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches.
Course Condiment
Cuisine Greek
Keyword Tzatziki Sauce, vegan Tzatziki
Yields 1 cup
Author Robin Robertson


  • 3 cloves garlic crushed
  • 1/2 small cucumber peeled, seeded, and quartered
  • 1/4 cup vegan yogurt
  • 1/4 cup vegan sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh dill mint, or parsley
  • Salt and freshly ground black pepper


  1. In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.