in Greece

Fried eggplants

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Ingredients for 5 servings:

  • 1 kg eggplant(s)
  • 1 cup of beer
  • 2 cups flour
  • Oil for frying
  • Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Melitsanes tiganites

Wash the eggplants and slice them thinly. Salt them and let them rest in a sieve for about an hour to allow the bitter juices to drain. In the meantime, prepare the batter. Mix the flour with the beer and a little salt until smooth, then let it rest for about half an hour. Dip the eggplant slices one by one into the batter and fry in hot oil. Delicious warm or cold. Best served with tzatziki or garlic paste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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