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Fried Eggplant and Zucchini

 

Fried Eggplant and Zucchini

An easy to make starter using fresh eggplant and zucchini. Lightly fried and served with a delicious cucumber yogurt sauce with a hint of garlic.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Albania
Keyword: eggplant, Zucchini
Servings: 4

Ingredients

  • 1 large eggplant or two medium, peeled and sliced lengthwise or in circles
  • 2 zucchini, sliced lengthwise or in circles
  • ½ cucumber, peeled and chopped finely
  • ½ cup yogurt, Greek style Bulgarian would work too
  • 2 tbsp salt- for sprinkling the eggplant and zucchini
  • 4 cloves garlic, minced
  • salt to taste
  • ½ cup flour
  • 8 tbsp water
  • olive oil for frying

Instructions

  • Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
  • Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
  • Rinse off the salt and squeeze the eggplant of any excess liquid.
  • Pat dry
  • In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
  • Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
  • Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
  • Fry on both sides until golden brown.
  • Remove with a slotted spoon and place on a paper towel to remove any excess oil.
  • Serve warm with prepared cucumber sauce.

Photo credit and inspiration: internationalcuisine

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Best Dish Recipes from the Balkans | Fried Eggplant and Zucchini - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Fried Eggplant and Zucchini

 

Fried Eggplant and Zucchini

An easy to make starter using fresh eggplant and zucchini. Lightly fried and served with a delicious cucumber yogurt sauce with a hint of garlic.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Albania
Keyword: eggplant, Zucchini
Servings: 4

Ingredients

  • 1 large eggplant or two medium, peeled and sliced lengthwise or in circles
  • 2 zucchini, sliced lengthwise or in circles
  • ½ cucumber, peeled and chopped finely
  • ½ cup yogurt, Greek style Bulgarian would work too
  • 2 tbsp salt- for sprinkling the eggplant and zucchini
  • 4 cloves garlic, minced
  • salt to taste
  • ½ cup flour
  • 8 tbsp water
  • olive oil for frying

Instructions

  • Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
  • Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
  • Rinse off the salt and squeeze the eggplant of any excess liquid.
  • Pat dry
  • In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
  • Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
  • Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
  • Fry on both sides until golden brown.
  • Remove with a slotted spoon and place on a paper towel to remove any excess oil.
  • Serve warm with prepared cucumber sauce.

Photo credit and inspiration: internationalcuisine

Written by

Related Post

Zucchini and string bean leaflet
Zucchini and String Bean
  The taste is salty sour with baked cheese, and the vegetables fight sweet and

Leave a Reply