Step 1

Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.

Step 2

Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.

Step 3

Rinse off the salt and squeeze the eggplant of any excess liquid

Step 4

Pat dry

Step 5

In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.

Step 6

Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.

Step 7

Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.

Step 8

Fry on both sides until golden brown.

Step 9

Remove with a slotted spoon and place on a paper towel to remove any excess oil.

Step 10

Serve warm with prepared cucumber sauce.