Trata Piato with Tzatziki

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Tzatziki dip:

1 English cucumber (peeled, seeded, and finely diced or shredded on box grater)

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil, plus more for garnish

1 teaspoon sea salt

1 teaspoon dried mint or (fresh optional)

Pinch white pepper

2 cups Greek yogurt (recommended: Fage or any other similar thick yogurt)

Zucchini and eggplant chips:

Canola oil, for frying

2 Holland eggplants (smaller is more tender), sliced into thin rounds

2 green zucchini, (smaller is more tender), sliced into thin rounds

2 cups all-purpose flour, for dredging

2 cups cold water

1/2 teaspoon sea salt

1 teaspoon dried Greek oregano