Fried Eggplant with Salad

IJsslestein, Friday, 10 January 2003 02:51:49

Good for 4 persons


2 medium size Eggplant
Oil Deep frying
For the batter:
75 grams Flour
1 Egg
140 ml Milk
For the salad:
Half of Cucumber, peeled and diced
150 ml Natural yogurt
1 clove Garlic, crushed
15 ml or 1 tablespoon Fresh Mint, chopped


  1. To make the salad, place the cucumber in a small bowl, sprinkle with salt and leave for 30 minutes. Rinse, drain well and place on kitchen paper to dry off.
  2. Mix the yogurt, garlic, mint and cucumber in a bowl. Cover and chill.
  3. Slice the eggplant lengthwise and sprinkle with salt. Leave for 1 hour.
  4. To make the batter, sift the flour and salt into a large bowl, add the egg and milk and beat until smooth.
  5. Rinse the eggplant slices and pat dry. Heat oil in a large frying pan. Dip the sliced eggplant in the batter and fry them until golden, turning once. Drain on kitchen paper and serve with the salad.