This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
½ small cucumber, cut in half lengthways, seeds scooped out with a spoon, flesh finely chopped
2 tbsp chopped fresh dill
handful chopped fresh mint
200ml/7fl oz Greek-style yoghurt
salt and freshly ground black pepper
2 tsp white wine vinegar, to serve
For the Egyptian-spiced aubergine, sprinkle the aubergine slices with the salt and set aside for 5-10 minutes, then wipe with a paper towel. Mix the ground cumin with the flour until well combined, then sprinkle the mixture onto a plate and dredge the aubergine slices in it to coat.
Heat two tablespoons of the oil in a frying pan over a medium heat. Add the garlic and fry for 1-2 minutes until pale golden-brown. Add the coated aubergine slices and fry for 2-3 minutes on each side, or until golden-brown. Remove the aubergine slices from the pan and set aside to drain on kitchen paper to remove any excess oil. Reserve the oil and garlic in the pan.
For the tzatziki, add the chopped cucumber, dill and mint to the Greek-style yoghurt and mix well to combine. Season, to taste, with salt and freshly ground black pepper and stir again to combine.
To serve, place the fried aubergine slices into the centre of a serving plate and drizzle over the reserved garlic and oil. Sprinkle the aubergine slices with the white wine vinegar. Spoon the tzatziki alongside.
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