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Fried eggplant and Zucchini

Albanian Fried Eggplant and Zucchini

A lovely appetizer for any occasion.
Course Appetiizer
Cuisine Albania
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 130kcal
Author International Cuisine


  • 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
  • 2 tablespoon salt- for sprinkling the eggplant and zucchini
  • 4 cloves garlic minced
  • salt to taste
  • ½ cup Flour
  • 6-8 tablespoons 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.


Calories: 130kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 3515mg | Potassium: 645mg | Fiber: 5g | Sugar: 9g | Vitamin A: 280IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 1mg