Fried Aubergines and Courgettes with Yoghurt

Name: Fried Aubergines and Courgettes with Yoghurt
Yield: Serves 6-8
Cuisine: Lebanese
Ingredients: 500 g natural yoghurt; 1 cucumber, washed and diced; 4 spring onions, washed and finely chopped; 1 pomegranate; 2 cloves of garlic, peeled and grated; Handful of fresh mint leaves; Salt to taste; Vegetable oil for deep frying; 1 cup of all-purpose flour (this will act as a barrier for extra oil to permeate into the fried aubergines and courgettes); 1 cup of all-purpose flour (this will act as a barrier for extra oil to permeate into the fried aubergines and courgettes); 1 cup of all-purpose flour (this will act as a barrier for extra oil to permeate into the fried aubergines and courgettes); 1 cup of all-purpose flour (this will act as a barrier for extra oil to permeate into the fried aubergines and courgettes)

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

This dish will not only tantalise your palette; on the contrary, it actually paralyses your senses. Once it’s on your table, guests and family will praise your simple minimal efforts.

Ingredients

4 good-sized aubergines, peeled and sliced length-way (2 cm thickness)
4 good-sized courgettes, washed and sliced length-way (2 cm thickness)
500

Asia
Lebanon
Starter
Ramadan
Vegetarian
Mediterranean

Method

Peel the aubergines and courgettes and then slice lengthways into a 2-cm thickness, sprinkle with salt on both sides and let it rest on kitchen towels for at least half an hour to get rid of all its moisture.

In the meantime, coat the aubergine and courgette slices with the flour and then deep fry on both sides until golden in colour. Place on kitchen towel to drain off any excess oil.<