Rinse eggplant, peel in stripes and cut lengthwise into slices.

Rinse zucchini and cut lengthwise into slices.

Pat dry the slices with a paper towel, sprinkle with salt.

Put olive oil in a deep pan and heat over high heat. Fry eggplant and zucchini slices over medium heat until golden brown, turning both sides. Remove from the pan and place on absorbent paper towel.

Mix minced garlic and yogurt in a bowl. Sprinkle dried dill and stir.

Arrange fried eggplant and zucchini slices on a serving plate. Serve with yogurt sauce on top.

Bon Appetit!

Quick Tips:

Cut eggplant and zucchini into slices right before you are ready to fry as they discolor rapidly.

Eggplants are like sponges, so to prevent them from absorbing too much oil, you need to pat dry them with a paper towel and sprinkle them with lots of salt. Also, the oil in the pan should be very hot before you start frying.