Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)

Recipe by Greekgal
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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
  • Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
  • Beat until smooth.
  • Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
  • 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.
  • Cut into 1/4 inch slices and spread out on trays.
  • Sprinkle with salt and leave for 1 hour.
  • Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
  • Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
  • Drain on paper towel and serve hot with Garlic Sauce (optional).
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