Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) Recipe

Name: Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant; salt; olive oil (for frying); garlic sauce; Fritter Batter; 1 cup plain flour; 1 pinch salt; 1 egg yolk; 1 tablespoon oil; 3/4 cup lukewarm water

Servings: persons

1
For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
2
Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
3
Beat until smooth.
4
Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
5
Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.
6
Cut into 1/4 inch slices and spread out on trays.
7
Sprinkle with salt and leave for 1 hour.
8
Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
9
Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
10
Drain on paper towel and serve hot with Garlic Sauce (optional).

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb eggplant, salt, olive oil (for frying), garlic sauce, and more.

Yes, Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)

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