Ingredients
- 1 eggplant (large eggplant, or two medium peeled and sliced lengthwise or in circles),
- 2 zucchini sliced lengthwise or in circles
- 1/2 cucumber, peeled and chopped finely
- 1/2 cup Greek yogurt (Greek style)
- 2 tablespoon salt (for sprinkling the eggplant and zucchini)
- 4 cloves garlic minced
- Salt, to taste
- 1/2 cup flour
- 6 tablespoons water
- Olive oil (for frying)
How to Make
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Step 1: Generously salt the eggplant and zucchini; let sit for about 1 hour and let drain in a colander.
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Step 2: Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste. Refrigerate until ready to serve.
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Step 3: Rinse off the salt and squeeze the eggplant of any excess liquid
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Step 4: Pat dry
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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.
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Step 6: Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
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Step 7: Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
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Step 8: Fry on both sides until golden brown.
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Step 9: Remove with a slotted spoon and place on a paper towel to remove any excess oil.
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Step 10: Serve warm with prepared cucumber sauce.
We hope you enjoy this recipe!
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