Recipe for aubergines (eggplants) or zucchini (courgettes) with Yogurt souce

This recipe has two variants – with aubergines (eggplants) or zucchini (courgettes). The only difference is that if you use aubergines (eggplants), you must drain the bitter juice before cooking.



  • 2-3 aubergines (eggplants) or 2-3 zucchini (courgettes)
  • 400 grams of yogurt
  • 2 garlic cloves
  • Olive or vegetable oil
  • Lemon juice
  • Salt
  • Dill

Preparation steps:

  • Clean and wash the aubergines (eggplants) or zucchini (courgettes). Cut them into strips
  • Arrange the sliced vegetables in a strainer and salt them.
  • If you use aubergines (eggplants) for the recipe, leave them to stand for half an hour, then drain the bitter juice and dry them
  • Heat the oil in a frying pan
  • Fry the vegetables on both sides until golden
  • Mix yogurt in a deep pan and add the chopped garlic, salt, the dill and the lemon juice
  • When the vegetables are ready, pour them with the yogurt sauce