John Myers
Fried Eggplant with Tzatziki
The perfect fried eggplant with tzatziki recipe with a picture and simple step-by-step instructions.
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
- 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.
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