Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My mother made this a lot and we loved it! Ingredients:
1 lb eggplant |
salt |
olive oil (for frying) |
garlic sauce |
1 cup plain flour |
1 pinch salt |
1 egg yolk |
1 tablespoon oil |
3/4 cup lukewarm water |
Directions:
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).
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