Albanian Fried Eggplant and Zucchini
A lovely appetizer for any occasion.
Servings 4
Calories 130kcal
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
- 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
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.
Nutrition
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