1 eggplant, approximately 1 3/4 lb.
Salt
1 1/4 c. plain yogurt
Juice of 1/2 lemon
2-3 cloves garlic
1/2 bunch fresh dill
1/2 cucumber
Freshly ground white pepper
Flour
Olive oil

Rinse and dry the eggplant and trim off the ends. Cut the eggplant on a slant into slices 1/2 inch thick. Lay the slices next to one another on a plate and sprinkle both sides with salt. Leave for about 20 minutes to allow excess moisture and bitter juices to be drawn out.

During this time the tsatsiki can be prepared. Mix the yogurt with the lemon juice. Peel the garlic and chop as finely as possible or crush over the yogurt with a garlic press. Rinse the dill, shake dry and chop finely. Stir into the yogurt with the garlic. Wipe the cucumber and grate over the mixture. Season generously with salt and pepper, then beat vigorously until the tsatsiki is light and frothy. The process of beating will distribute and enhance the flavors of the ingredients. Cover the dish and put in the refrigerator to chill.

Rinse the eggplant slices and pat dry with paper towels. Dredge each slice with flour. This is best done by pressing both sides of each slice into the flour and shaking off the excess flour afterwards. Heat a few tablespoons of oil in a skillet and fry the eggplant, a few slices at a time, over a high heat until they are golden brown on both sides. Add more oil to the pan if necessary.

Turn the slices only once to prevent them breaking. Remove from the pan and drain on paper towels. Pat the upper surfaces with paper towels as well so that all the oil is removed. Serve the eggplant hot or cold with the tsatsiki poured over it.