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
Ingredients
- 1medium eggplant, trimmed, unpeeled, and sliced into strips 1/8- to 1/16-inch thick
- 2 ½teaspoons kosher salt
- 8ounces soda water
- ¾cup plus 1 tablespoon all-purpose flour
- Oil, for frying
Instructions
Step 1
Gather the ingredientsStep 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.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.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.Step 5
Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.