Beer-battered eggplant with tzatziki sauce

Ingredients:

Dip sauce

• 220 g cream cheese with green onions
• 1 tbsp chopped fresh dill
• 1 English cucumber, sliced
• 1-2 tsp freshly squeezed lemon juice

Eggplants

• 2 eggplants, peeled and cut into sticks (remove the seeds from the center)
• Vegetable oil, for frying
• 1 cup flour
• 1 tbsp Greek spice mix

Batter

• 2 cups of flour
• 2 tbsp Greek spice mix
• Zest of 2 lemons
• Approximately 0.33 liters of beer
• Vegetable oil, for frying
• Lemon wedges, for serving

Greek spice mix

• 3 tbsp. l. dried oregano
• 2 tbsp basil
• 1 tbsp. dill
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tbsp. ground black pepper
• Mix all ingredients

Preparation:

1. Deep:
   
   Place the cream cheese, dill, cucumber, and 1 teaspoon of lemon juice in a food processor and process until smooth. Taste and add more lemon juice if needed. Season with salt and pepper to taste. Refrigerate until ready to serve.
2. Eggplants:
   
   Place the eggplant slices on a baking sheet and lightly drizzle with oil. In a large bowl, combine the flour, Greek seasoning, a pinch of salt, and a few grinds of black pepper. Add the eggplants in batches and coat them in the flour mixture, shaking to remove excess flour, then transfer to a plate.
3. Batter:
   
   In a large bowl, whisk together the flour, Greek seasoning, lemon zest, and a pinch of salt until smooth. Gradually whisk in the beer until it reaches the consistency of pancake batter (you may not need all the beer). Let the batter sit for 5 minutes. If it thickens, thin it with more beer.
4. Pour about 5 cm of vegetable oil into a pan and heat it to 180°C on a deep-fry thermometer.
5. Dip floured eggplant slices into the batter, shake off any excess, and carefully drop them into the oil, a few at a time. Fry until golden brown, 4-6 minutes, making sure the oil temperature doesn't drop below 175°C.
6. Transfer the eggplants to a plate lined with paper towels and immediately drizzle with lemon juice and a pinch of salt. Serve immediately with the chilled sauce.
   
   Greek seasoning:
   This flavorful blend is perfect for quick dips, summer salads, chicken stews, or as a marinade for chicken breasts—don't forget to add olive oil and lemon juice.