The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid.
Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
Perfect for dipping your aubergines in. (See recipe for puréed Aubergine and Garlic Dip.)