Recipe by Sandra Curtis
It's really great to have Sandee here, because she has been doing little trips all over Europe and trying out wonderful traditional dishes. She is working on a cookbook of European dishes, mostly ones that are not so well known here in the US.
About 2 1/2 lb Eggplant
About 3 lbs Zucchini
Salt
A piece of Cucumber finely chopped or grated, about 1/4 cup
1/2 cup Yogurt
1/2 tsp Salt
4 cloves Garlic
Slice zucchini and eggplant and lay slices on a tea towel before sprinkling with salt. Let sit for 1/2 an hour, then flip over and salt the other side. After another 1/2 hour, wipe off the second side. Heat oil in a deep skillet and fry the vegetables until browned. Drain away excess oil and place on a serving plate. For the cucumber yogurt sauce: mix cukes, garlic and yogurt, pour over the fried vegetables. You can also serve this on the sauce on the side.