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1
For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse until smooth.
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2
Taste and add more lemon juice if needed.
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3
Season with salt and pepper.
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4
Refrigerate until ready to serve.
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5
For the eggplant: Place the eggplant spears on a baking sheet and lightly brush with the oil just to coat.
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6
In a large bowl, whisk together the flour, Greek seasoning, a pinch of salt and a few grinds of pepper.
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7
Add the eggplant in batches and coat with the flour mixture, shaking to remove the excess, then remove to a plate.
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8
For the batter: In a large bowl, whisk together the flour, Greek seasoning, lemon zest and a nice pinch of salt until combined.
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9
Slowly whisk in the beer until you achieve a pancake batter consistency; you may not use all of the beer.
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10
Allow the batter to rest 5 minutes.
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11
If it thickens, loosen with a bit more beer.
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12
Heat a fryer filled with oil to the proper level or a pot with about 2 inches of oil to 365 degrees F.
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13
In batches, dunk the flour-coated eggplant spears into the batter, shake off the excess and gently place in the oil.
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14
Fry until golden brown, 4 to 6 minutes, making sure to maintain an oil temperature around 350 degrees F. Remove the eggplant to a paper towel-lined plate and immediately spritz lightly with lemon juice and sprinkle with a pinch of salt.
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15
Serve immediately with the chilled dip.
