Tzatziki dip with roasted eggplant

Cut the eggplant in cubes of max 0.5 cm and put them together with the oil, garlic, thyme, lemon juice, pepper and salt in a baking dish.

Mix under each other and let 20 "roast at 190 °, crush them a little flat with a fork, let it cool.

Rasp the cucumber, place in a sieve and squeeze out all the juice.

Finely chop the dill and mix in the yogurt with the grated look, squeezed cucumber, pepper and salt, put in a bowl.

Divide the roasted aubergines and finish with some olive oil, dill, black pepper and the sixths of a lemon.

Ready to be dipped with your favorite crackers, vegetables, bread ...