Best Greek Fried Eggplant Aubergine Melitzanes Tiganites Recipes

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GREEK FRIED EGGPLANT (AUBERGINE) (MELITZANES TIGANITES)



Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) image

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

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

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).

CRISPY GREEK FRIED EGGPLANT (AUBERGINE) RECIPE



Crispy Greek Fried Eggplant (Aubergine) Recipe image

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

Batter
1/2 cup all purpose flour
2/3 cup beer
1/2 tablespoon dried oregano
1 teaspoon grated lemon rind
6-8 baby eggplants or 1 large eggplant, cut into thin slices
2 teaspoons salt
olive oil for frying
1 teaspoon dried oregano
Greek Dill Yogurt
1 cup greek style yogurt
1 tablespoon finely chopped fresh dill
1 teaspoon extra virgin olive oil
pinch of salt

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

ULTIMATE FRIED EGGPLANT (AUBERGINE)



Ultimate Fried Eggplant (Aubergine) image

This recipe appeared in Gourmet about 15 years ago, and I've adapted it slightly. It's just amazing how the cornstarch eliminates the greasiness without diminishing the flavor at all. This is the basic version, but you can definitely jazz it up by adding Italian seasonings, grated Parmesan, etc. I never bother 'sweating' the eggplant when preparing it this way, but you may prefer to.

Provided by highcotton

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 large egg
1/2 teaspoon coarse salt, plus extra for sprinkling
1/3 cup cornstarch
1 cup breadcrumbs (fresh is best, but the packaged kind is fine)
1 small eggplant
vegetable oil

Steps:

  • Beat egg in a small bowl along with 1/2 teaspoon salt.
  • Put cornstarch in a second small bowl and breadcrumbs in a third.
  • Cut eggplant crosswise into slices approximately 1/2-inch thick.
  • (If you prefer thinner slices, that will work fine, but you may need additional cornstarch and bread crumbs to get everything coated well.) Dredge each slice in cornstarch, coating thoroughly on both sides.
  • Tap gently against the side of the bowl to knock off excess.
  • Dip eggplant in beaten egg, coating each side lightly but thoroughly.
  • Dredge in crumbs, pressing firmly enough that the breading sticks.
  • Allow coated eggplant to dry briefly on paper towels.
  • Pour enough oil in a heavy skillet to cover slices about halfway.
  • Heat to 375 degrees.
  • Fry eggplant for one to two minutes on each side, until golden brown.
  • Drain on paper towels and sprinkle lightly with salt.

Nutrition Facts : Calories 198, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 509.8, Carbohydrate 37.1, Fiber 6, Sugar 4.9, Protein 6.6

POLITIKO PLIGOURI ME MELITZANES (GREEK BULGUR WITH FRIED EGGPLA



Politiko Pligouri Me Melitzanes (Greek Bulgur With Fried Eggpla image

The origin of this meal is actually from the Greeks of Constantinopolis. And therefore perfect for the Zaar World Tour!

Provided by Elmotoo

Categories     Grains

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup Bulgar wheat (cracked wheat)
1 1/3 cups water
1 lb eggplant
salt
1/3-1/2 cup olive oil
2 garlic cloves, peeled and finely chopped
1/2 cup finely chopped dill
1/4 cup chopped fresh mint leaves
1 -2 tablespoon strained fresh lemon juice
salt

Steps:

  • Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)
  • Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.
  • Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in two batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes.
  • Remove from heat and toss together with the bulgur. Add the dill and mint to the bulgur salad and toss to combine.
  • Season with lemon juice and salt and serve.

Nutrition Facts : Calories 216.2, Fat 18.3, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 13.2, Fiber 5.4, Sugar 2.8, Protein 2.3

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