in Greece

Fried eggplant with tzatziki

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Ingredients for 4 servings:

  • 2 large eggplants, or 4 small ones
  • Olive oil or rapeseed oil
  • Salt and pepper, from the mill
  • 1 cup of yogurt (skimmed milk)
  • 125 g quark, 20% fat
  • 1 small cucumber(s) or a small piece
  • 1 clove(s) garlic

Instructions

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

Wash the eggplants and cut them into approximately 1.5 cm thick slices, season with salt and pepper, and fry them in hot oil in a pan until crispy brown. Peel the baby cucumber, coarsely grate it, and mix it with the grated garlic, quark, and yogurt. Serve the hot eggplant slices with the tzatziki.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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