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Fried Eggplant with Tzatziki

5 from 7 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 65 kcal

Ingredients
 

For the tzatziki:

  • 200 g Cucumber
  • 200 g Greek yogurt 10% fat
  • 1 Garlic cloves
  • 1 Salt

For the eggplant:

  • 1 Eggplant fresh
  • 1 Flour
  • 1 Oil

Instructions
 

  • Halve the cucumber, remove the watery inner workings and finely grate, salt and drain a little in a sieve. Then mix with the yogurt, peel the garlic, press and add to the yogurt. Season with salt and leave to stand in the refrigerator for about 1 hour.
  • Cut the washed eggplant into 1 cm thick slices. Dust the slices with the flour on both sides. Heat the oil in a pan and briefly fry the aubergine slices on both sides over a medium heat until they are browned. Do this until the whole eggplant is fried.
  • Serve the eggplant with the tzatziki.

Nutrition

Serving: 100gCalories: 65kcalCarbohydrates: 2.8gProtein: 1.9gFat: 5.1g
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Written by John Myers

Professional Chef with 25 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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