in Greece

Melitzanes Tiganites – fried eggplants

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Ingredients for 6 servings:

  • 1 kg eggplant(s)
  • 1 cup(s) flour
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Greek starter or side dish

Wash the eggplants and cut them into slices about 5 mm thick. Season well with salt and let them rest in a sieve for at least an hour. Pour the flour onto a plate and mix with a little pepper. Toss the eggplant slices in the flour and fry in plenty of hot oil until golden brown. Serve fresh with grilled meat or tzatziki. Leftovers can be easily reheated in a pan the next day.

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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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