Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)

Total Time
Prep 20 mins
Cook 15 mins

My mother made this a lot and we loved it!

Ingredients Nutrition


  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).


Most Helpful

I went to school in Montreal and there was this restaurant on St. Laurent called Mezze that served the BEST fried eggplant appetizer and tzatziki sauce I had ever had. Being so far from there now, this really satisfied my craving for just that. I loved the fritter batter (I added a pinch of cayenne and paprika to it) but I thinned it out with a couple tbsps of water. My eggplant cooked faster, more like 5 mins total. Thanks for posting this wonderful food memory!

mlao77 September 22, 2009

EXCELLENT fritter batter for fried melitzanes. It was simple to make mixture, dip eggplants, and fry. I will use this technique from now on, instead of just egg/flour wash I use to make. Greekgal, thanks for posting, as it made our appy so much tastier. P.S. I also topped with your skorthalia ~ YUMMO !!!

iLuv2cook 2 September 23, 2006

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