Greek Fried Eggplant Aubergine Melitzanes Tiganites
Crispy, golden, and irresistibly delicious, Greek Fried Eggplant (Melitzanes Tiganites) is a classic Mediterranean appetizer that brings authentic Greek flavors to your table. Made with thinly sliced eggplant rounds that are lightly dredged in a seasoned flour mixture and fried to perfection in extra virgin olive oil, this dish achieves the ideal balance of texture and taste. Soaking the slices in salted water with a splash of vinegar softens bitterness while enhancing the eggplant's natural sweetness. Ready in under 40 minutes, this quick and easy recipe is perfect for entertaining or as a satisfying vegetarian side dish. Serve these crispy delights warm with a dollop of tzatziki sauce or a squeeze of fresh lemon for an unforgettable flavor pairing. If you're craving authentic Greek comfort food, Melitzanes Tiganites is sure to be your next favorite dish!
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 120 grams all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 200 milliliters extra virgin olive oil (for frying)
- 100 milliliters cold water
- 2 tablespoons white vinegar (optional, for soaking)
Instructions
Wash the eggplants thoroughly and trim off the stems.
Slice the eggplants into thin rounds, approximately 1/4 inch (0.6 cm) thick.
Place the slices in a bowl, sprinkle with 1 teaspoon of salt, and cover them with water. Add the optional 2 tablespoons of white vinegar to reduce bitterness. Let them soak for 20 minutes.
Drain the eggplant slices and pat them dry using a kitchen towel or paper towels.
In a shallow bowl, combine the flour, remaining salt, and black pepper. Mix well.
In another shallow bowl, place the cold water for dipping.
Heat the olive oil in a large frying pan over medium heat until it shimmers (about 180°C or 350°F).
Dip each eggplant slice into the water and then dredge it in the flour mixture, shaking off any excess flour.
Carefully place the floured eggplant slices in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Cook the slices for 2–3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Using a slotted spoon or tongs, transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
Serve the melitzanes tiganites warm, optionally garnished with a sprinkle of sea salt and a side of tzatziki or fresh lemon wedges for dipping.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 21.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1532 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
