Fried eggplant with mint tzatziki

Ingredients for 2 servings:

• 1 eggplant(s)
• ½ cucumber(s)
• 2 cups of natural yogurt
• 2 sprigs of mint
• salt and pepper
• Sugar
• n. B. garlic
• Flour for dusting the eggplant slices
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wonderfully refreshing on a hot summer day

Cut the eggplant into 0.5 cm thick slices, place them on a plate, and sprinkle with salt. This will help the eggplant to draw out some of the water (do not pat off the water). Let stand for at least 10 minutes, preferably 20 minutes. In the meantime, mix the yogurt with the grated cucumber and season with salt, pepper, and perhaps a pinch of sugar. Pick the mint leaves, cut them into very fine strips, and add them. If you like, you can add a little garlic, but be careful, as the garlic can overpower the delicate mint flavor. Place it in the refrigerator. Now, firmly press the eggplant slices into flour on a plate until a layer of flour covers the eggplant. Fry the slices in oil over medium heat until golden brown, ensuring they are cooked through. Enjoy the eggplant warm with the cold cucumber yogurt. Instead of mint, you can also season with lemon balm.