Fried Eggplant with Mint – Tzatziki

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cut the aubergines into 0.5 cm thick slices, place them on a plate and sprinkle with salt. This will cause some of the water to be withdrawn from the aubergine (do not blot the water). Let stand for at least 10 minutes, preferably 20 minutes.
In the meantime, mix the yoghurt with grated cucumber and season with salt, pepper and possibly a pinch of sugar. Pluck the mint leaves, cut into very fine strips and add to them. If you like, you can add a little garlic, although you have to be careful because the garlic can mask the fine mint taste. Put it in the fridge.
The eggplant slices are now firmly pressed into flour on a plate until there is a layer of flour on the eggplant. Fry the slices in oil until they are golden brown over medium heat so that they are cooked in the middle.
Enjoy the aubergines warm with the cold cucumber yogurt.
Instead of mint, you can also season with lemon balm.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.