FRIED ZUCCHINI, EGGPLANT, MUSHROOMSThe greeks use vegetables such as zucchini and eggplant a great deal in their diet and have found many ways of cooking their vegetables to make them interesting. You can use zucchini, eggplant or mushrooms or a combination of all of them. Enjoy. IngredientsOne or a mixture of eggplant, zucchini, mushroomsflour salt and pepper grated cheese oil for frying PreparationSlice the zucchini lengthwise, the eggplant either lengthwise if small or in rounds, to no more than 1/4 of an inch thick (3-4mm).In a plastic freezer bag put in a handful of flour and salt and pepper. Put the vegetable slices, a few at a time in the bag. Allowing air to get in the bag, twist the top of the bag and holding it tight, shake the bag so that the vegetables are covered with the flour. Repeat until all the vegetables are coated. Using a good oil, shallow fry until golden brown. When ready, drain well, place on absorbent paper to absorb any excess oil then place on a plate. Sprinkle plenty of grated cheese over them. Serve. This is a great starter to go with greek salad and a dip, either tzatziki or skorthalia.
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