Greek Fried Eggplant Aubergine Melitzanes Tiganites Recipes
CRISPY GREEK FRIED EGGPLANT (AUBERGINE) RECIPE
Crispy thin Greek fried eggplant(aubergine) appetizer served with Greek Dill Yogurt (Melitzanes tiganites)
Provided by Adore Foods
Categories Appetizer
Time 30m
Number Of Ingredients 14
Steps:
- Prepare the eggplant by placing the slices in a strainer over a bowl, sprinkle salt and allow to sit for at least 15 minutes. Meanwhile, prepare your batter. Place flour into a medium sized bowl and gradually whisk in the beer until the mixture is smooth. Add dried oregano and lemon rind and season with some salt and pepper.
- Heat olive oil in a large saucepan. Rinse the eggplant slices under cold water, pat dry with paper towels. Dip eggplant slices into batter, shaking away the excess. Deep fry eggplant in batches, turning occasionally for about 5 minutes or until golden. Place the fried eggplant slices on paper towel to remove the oil excess.
- To make the Greek Dill Yogurt, combine all ingredients in a small bowl and season to taste.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
GREEK FRIED EGGPLANT (AUBERGINE) (MELITZANES TIGANITES)
Make and share this Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) recipe from Food.com.
Provided by Greekgal
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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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- To prepare this Greek fried eggplant recipe, start by preparing the eggplant. Wash the eggplant thoroughly, remove the stalks and ends and slice in slices (approx. 0.5-0.7cm) or lengthwise. Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive water and pat them dry. Leave aside to dry completely.
- In the meantime, prepare the batter for the fried eggplant. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter should be liquid but firm enough to use for coating. So if it’s getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
- Dip the eggplant one at a time in batter and fry in plenty of hot oil on both sides until nicely coloured, for about 1-2 minutes. Remove the fried eggplant using a slotted spoon and place on some paper towel to dry. Repeat with the rest.
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