Discover how to make the perfect Greek Fried Eggplant (Melitzanes Tiganites) with this traditional recipe. Silky, sweet aubergine coated with batter and deep fried to form an amazing, golden brown, extra crispy crust! A delicious Greek fried eggplant recipe that you just can’t miss out!
- 2 medium eggplant, sliced
- 350ml beer
- 200–230g flour (7–8 oz.)
- salt and freshly ground pepper
- vegetable oil for frying
- 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.
- Serve this delicious batter fried eggplant while sill hot. Enjoy!
- Serving Size: 1 portion
- Calories: 429kcal
- Sugar: 16.8g
- Sodium: 599.2mg
- Fat: 18.1g
- Saturated Fat: 14g
- Unsaturated Fat: 2.7g
- Carbohydrates: 61.3g
- Fiber: 9.6g
- Protein: 8g
Keywords: Fried Aubergine, Battered Aubergine, Greek fried Eggplant, Melitzanes Tiganites, Deep fried Eggplant recipe