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Albanian Fried Eggplant and Zucchini
A lovely appetizer for any occasion.
Course Appetiizer
Cuisine Albania
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes 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