Created by lazyme on February 25, 2020
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.