Jimmy’s-Style Eggplant with Tzatziki

Ingredients

• 6 eggplants (Cut into slices or sticks, as preferred)
• 1 cup all-purpose flour
• 0.75 cup water (Add a little more if the mixture is too thick)
• 0.5 tbsp green bell pepper (Finely chopped)
• 0.5 tbsp red onion (Finely chopped)
• 0.5 tbsp fresh cilantro (Chopped)
• 1 tsp garlic (Mashed)
• 1 tsp complete seasoning
• salt (To taste)
• black pepper (To taste)
• vegetable oil (Enough for frying)
• 2 cup Greek yogurt
• 2 cucumbers (Grated and drained to remove excess water)
• 2 dientes garlic (Mashed or finely chopped)
• 1 tbsp fresh dill (The alternative measurement refers to dried dill; it may be substituted with mint)
• 1 tbsp lemon juice
• salt (To taste, for the tzatziki)

Steps

1. 1

   Wash the eggplants and cut them into evenly sized slices or sticks. Pat them dry with paper towels to remove excess moisture.

2. 2

   In a large bowl, combine the flour, water, green bell pepper, red onion, cilantro, mashed garlic, and complete seasoning. Stir until smooth and thick but fluid; add a little more water if needed.

3. 3

   Season the mixture with salt and pepper to taste. Let it rest for a few minutes while you prepare the oil.

4. 4

   Heat enough vegetable oil in a deep skillet or saucepan over medium-high heat, to approximately 175 °C. The oil should be hot but not smoking.

5. 5

   Dip each piece of eggplant into the mixture, coating it completely and allowing the excess to drip off.

6. 6

   Add the coated eggplant to the hot oil in batches, without overcrowding the pan. Fry until golden and crisp on the outside and tender inside, approximately 3 to 4 minutes per side.

7. 7

   Remove the eggplant with tongs or a slotted spoon and place it on paper towels. Repeat with the remaining eggplant, adjusting the heat to maintain an even frying temperature.

8. 8

   To prepare the tzatziki, place the Greek yogurt in a bowl. Add the grated and drained cucumber.

9. 9

   Add the two garlic cloves, the chopped fresh dill or dried dill, and the lemon juice. Mix until combined.

10. 10

    Season the tzatziki with salt to taste. If you have time, refrigerate it for 15 to 30 minutes so the flavors can meld.

11. 11

    Serve the eggplant hot or warm with the cold tzatziki on the side. You can substitute mint for the dill.

Notes

The publication clarifies that this is a homemade version inspired by Jimmy’s eggplant and not the restaurant’s original recipe. The frying oil is not quantified in the source; use enough to fry in batches. Drain the cucumber well to prevent the tzatziki from becoming watery.

Nutrition per serving

• appetizer
• vegetarian
• fried
• sauce
• dip
• restaurant-inspired
• Mediterranean cuisine
• meat-free