Albanian Fried Eggplant & Zucchini

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"A lovely appetizer for any occasion. Prep time does not include time for the vegetables to drain."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (178.1 g)
  • Calories 86.7
  • Total Fat - 0.7 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 1.1 mg
  • Sodium - 3503.4 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.4 g
  • Protein - 5.4 g
  • Calcium - 52 mg
  • Iron - 1 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.1 mg

Step 1

Generously salt the eggplant and zucchini; let sit for about 1 hour and let drain in a colander.

Step 2

Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste. Refrigerate until ready to serve.

Step 3

Rinse off the salt and squeeze the eggplant of any excess liquid

Step 4

Pat dry

Step 5

In a bowl mix together about 1/2 cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.

Step 6

Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.

Step 7

Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.

Step 8

Fry on both sides until golden brown.

Step 9

Remove with a slotted spoon and place on a paper towel to remove any excess oil.

Step 10

Serve warm with prepared cucumber sauce.

Tips & Variations


No special items needed.

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