Soft eggplant inside and crunchy batter outside make these amazing Melitzanes Tiganites a staple in any Greek household.
Things to know about Melitzanes Tiganites Recipe
Eggplant is a big part of Mediterranean Cuisine and is used in many classic Greek recipes. This versatile vegetable can be baked, fried, or sauteed there are no limitations. It can be made into moussaka or mixed with feta as a salad. It is a popular summer staple in Greek Cuisine.
The “Tsakoniki aubergine” is a native of Greece known for its sweet taste rather than bitter one. That is why they are perfect for Melitzanes Tiganites. During August, a yearly eggplant festival is held in Greece to promote these local eggplants. There are eggplant recipe competitions at festivals with more than 500 dishes prepared.
It can be a challenge to fry Melitzanes Tiganites due to their nature of soaking all the oil and becoming mushy. This recipe will help you with this issue and ensure your eggplants are cooked properly. This easy and practical recipe is the way to many delicious fried dishes in Greek Cuisine.
We recommend you add Melitzanes Tiganites to your meze platter and impress your guests. These meze platters are packed with many dishes and dips that can be eaten together or separately. They are served before a big meal and are essential to Greek Cuisine. They are shared by the whole table and include many popular Greek dishes and dips.
Crunchy Traditional Greek Fried Eggplant. Authentic Recipe of Melitzanes Tiganites.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 pcs Eggplant – Aubergine
- 350 ml (11.83 floz) Beer
- 200 grams (7.05 oz) Flour
- 2 tbsp Salt
- 1 tsp Ground Black Pepper
- 500 ml (16.91 floz) Vegetable Oil For frying
- Pour the beer into a mixing bowl. Start adding the sifted flour slowly while whisking. Be sure to not get the batter lumpy.
- The batter should be liquid but thick enough to coat the eggplants. If the batter is still too thin, add more flour until it is thick enough.
- Season the batter with salt and pepper, cover it and let it rest it for 30 minutes.
- Wash the eggplants and remove the stems.
- Slice the eggplants into equal sizes, this way, they will all cook at the same time. Leave the skins of the eggplants for a nice crust on the outside. We recommend slicing them lengthwise, but you can slice them in circles as well.
- Place the eggplants in a strainer and sprinkle salt on top. Set aside for 30-60 minutes. Afterward, rinse with a good amount of water. Squeeze the eggplants to get rid of all the water.
- Pat the eggplants dry and let them dry completely before frying.
- In a large skillet with high edges, heat the oil. Check if it is hot enough by placing a small piece of eggplant in the oil. If the oil around the eggplant starts to sizzle and bubble, it is ready.
- Once the oil heats up, dip the eggplants into the batter. Fry them for 1-2 minutes on each side until they are golden brown. Once the bubbles around the eggplant are gone or slowed down it is done.
- Remove the cooked eggplants and place them on a paper towel to get rid of the excess oil.
- Serve melitzanes tiganites right away while the yare hot. Kalíórexi! Enjoy your meal!
— Specific Atributes of This Recipe:
Cooking tip for making Melitzanes Tiganites
- It is important to rest the batter and the eggplants to achieve the best results for Melitzanes Tiganites.
- To avoid the eggplant soaking in oil, salt them. Before frying, sprinkling salt on the eggplant helps draw moisture and bitterness away. You shouldn’t overcrowd the pan and cook your eggplants in one layer in small batches. The oil temperature will decrease if overcrowded, and the eggplants won’t cook all the way. The outside will be crisp with hot oil, and the inside will remain soft.
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