Greek Fried Eggplant Aubergine Melitzanes Tiganites Recipes
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).
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.
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4.9/5 (591)Total Time 1 hr 10 minsCategory AppetizerCalories 429 per serving
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4.9/5 (591)Total Time 1 hr 10 minsCategory AppetizerCalories 429 per serving
- 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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