Cucumber yogurt with eggplant

Ingredients

• 600 g sheep milk yogurt
• 2 small salad cucumbers
• 4 Garlic cloves
• 1 tbsp White Wine Vinegar
• 2 tbsp olive oil
• 2 Eggplants
• 6 tbsp flour
• Salt
• Pepper (from the grinder)
• 6 tbsp Olive oil

Instructions

1. 1.

   Drain the yogurt in a fine sieve and let it rest. Peel the cucumbers, grate them coarsely, mix with 1 tsp salt, let sit for 10 minutes. Rinse the cucumbers and drain well, then combine with the yogurt. Peel the garlic and squeeze into the mixture. Whisk vinegar and olive oil together, season with salt, and let rest for 10 minutes.

2. 2.

   Wash the eggplants, trim the ends, pat dry, and slice them. Sprinkle with salt, let sit for 10 minutes, rinse, and pat dry again. Heat olive oil in a large pan. Coat the eggplant slices in flour and fry portions of both sides until golden‑yellow in hot fat, then drain on kitchen paper. Serve with tzatziki.