Greek Batter-Fried Eggplant

Greek Batter-Fried Eggplant

Quick frying in hot oil keeps eggplant from getting oil-soaked. Enjoy melitzanes tiganites as a side dish or, with other dishes, as a meze.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients
  2. Step 2

    Put eggplant slices in a bowl, cover with 1 1/2 teaspoons salt, and let sit 20 to 25 minutes. A liquid will accumulate at the bottom of the bowl—pour this off before dipping eggplant in batter.
  3. Step 3

    To make batter, pour soda water into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
  4. Step 4

    Bring oil to high heat in a large pot. Coat eggplant in batter, and using a fork, place pieces in oil and fry 5 to 6 minutes, until golden on both sides and batter puffs up.
  5. Step 5

    Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.