Battered Eggplant Slices
Recipe: #5578
May 29, 2012
Categories: Side Dishes, Eggplant, Appetizers, Greek, Christmas, Sunday Dinner, Deep Fry, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"In Greek we call this Melitzanes Tiganites, it's a very popular appetizer or snack served in many Greek homes, the slices must be very thin for a quick fry in batter, my advise to you is use a mandoline for even uniformly thin slices. This is a light batter and not heavily coating the slices so the eggplant flavor really shines through. Amounts listed serves 3-4 as a side dish or 6-8 as an appetizer."
Original is 4 servings
Ingredients
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- COATING
Nutritional
- Serving Size: 1 (111.4 g)
- Calories 118.9
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1166 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 1.5 g
- Sugars - 0.8 g
- Protein - 3.4 g
- Calcium - 9 mg
- Iron - 0.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
First do this: Lightly salt all the eggplant slices then place the slices in a very large colander then set colander in the sik or a large bowl, let sit about 25 minutes. Pour off liquid before dipping in batter. Lightly pat eggplant slices dry using paper towels.
Step 2
For batter: pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Step 3
Bring oil to high heat. Coat eggplant in the batter, use a fork to place pieces in oil and fry 4-5 minutes (total) until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil. Serve as hot as possible.
Tips
No special items needed.
0 Reviews
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