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FRIED COURGETTES AND AUBERGINES

(with cucumber and yogurt dip)


INGREDIENTS:


For the tzatziki


METHOD:


Tzatziki is a simple but very refreshing appetizer that is well suited to the heat of the summer. It can be served with grilled meats and roasts, but its proper place, and the place where i think it works best of all, is with freshly fried slices of courgette's and aubergines. When served with a salad, this dish makes the perfect first course for a dinner or a light summer lunch.

1. Start by making the tzatziki. Peel the cucumber, grate it coarsely into a colander, then press out most of the liquid. Add the cucumber to the yogurt with the garlic, olive oil and mint. Stir in salt to taste, cover and chill.

2. Trim the courgette's and aubergine, then rinse them and pat them dry. Cut them lengthways into thin, long slices and coat them lightly with the flour.

3. Heat the oil in a large, heavy or non-stick frying pan and add as many courgette slices as the pan will hold in one layer. Cook for 1-2 minutes, until light golden, then turn them over and brown the other side. Lift the slices out, drain them on kitchen paper and keep them hot while cooking the remaining courgette's and then the aubergines.

4. Pile the fried slices in a large warmed bowl, sprinkle with salt and pepper and serve immediately with the bowl of chilled tzatziki garnished with mint leaves.

Hold the salt

If you are making the tzatziki several hours before serving, don't add the salt until later. If salt is added too far in advance, it will make the yogurt watery.

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