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


  • 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


  • 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