Pan Fried Zucchini or Eggplant
This summer dish is very popular in Bulgarian, often serve as an appetizer.
For the healthier version the vegetables can be marinated(olive oil, balsamic vinegar and seasoning to taste) and grilled.
To fry the vegetables, season with salt and pepper, dredge in flower and pan fry them in sunflower oil until golden brown.
Remove from pan and place them on a paper towel to drain extra oil.
Arrange the vegetables in the serving platter and top with yogurt-garlic and dill sauce.
For extra flavor sprinkle with crumpled Bulgarian Sheep milk feta cheese.
yogurt-garlic and dill sauce
5 garlic cloves(crushed)
1 cup YoBul! yogurt plain
bunch of fresh dill (finely chopped)
salt and black pepper to taste
Crush the garlic cloves with the salt and pepper, into a fine paste. Mix the garlic paste with the yogurt and chopped the dill.