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Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)

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“My mother made this a lot and we loved it!”

Ingredients Nutrition


  1. For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
  2. Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
  3. Beat until smooth.
  4. Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
  5. Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.
  6. Cut into 1/4 inch slices and spread out on trays.
  7. Sprinkle with salt and leave for 1 hour.
  8. Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
  9. Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
  10. Drain on paper towel and serve hot with Garlic Sauce (optional).

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