MELITZANES TIGANITES: GREEK BATTER-FRIED EGGPLANT BY NANCY GAIFYLLIA

What You’ll Need

  • 1 medium eggplant, trimmed, unpeeled, and sliced into strips 1/8- to 1/16-inch thick 
  • 1 1/2 teaspoons sea salt 
  • 8 ounces soda water 
  • 3/4 cup plus 1 tablespoon all-purpose flour 
  • 1 teaspoon salt (sea salt preferred)
  • Oil for frying 

How to Make It

  1. Put eggplant slices in a bowl, cover with the 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 the batter.
  2. To make the batter, pour the soda water into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
  3. Bring oil to high heat in a large pot. Coat eggplant in the batter, and using a fork, place pieces in the oil and fry 5 to 6 minutes, until golden on both sides and batter puffs up.
  1. Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.

 

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