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
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.