Tarator is a traditional Balkan dish. It is a cold soup (or a liquid salad), popular in the summertime in Albania, Armenia, Bulgaria, the Republic of Macedonia, southeastern Serbia, Turkey, Azerbaijan, Iraq, Iran, Lebanon, Syria, Jordan, Israel, Palestine, and in Cyprus (where it is known as Ttalattouri).
| Ingredients: |
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| 1250 gr. eggplants |
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| 1500 gr. zucchini |
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| salt |
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| a piece of cucumber finely chopped |
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| 250 gr. yogurt |
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| 2 tablespoons salt |
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| 4 cloves of garlic |
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| Salt |
Servings: 4
Preparation:
Peel the eggplants in lengthwise strips at 1 1/2 cm intervals, then cut either in circles or in long slices. Sprinkle salt over and place the eggplants in salted water for half an hour to drain off their bitter juices. Squeeze each eggplant before putting into hot oil. Fry both sides, drain away excess oil and place on a serving plate.
Scrape the skin of the zucchinis until their green parts can be seen, sprinkle with salt and leave aside for 1.5 hours. Put flour and water into a bowl and blend together. First place the zucchini in flour-water mixture and then into the hot oil. Fry until both sides are golden. Place them with the eggplants and peppers.
Mix cucumber and yogurt, pour over the fried vegetables (if desired, crushed garlic can be added to the yogurt).
