Description
This recipe features crispy fried eggplant slices served with refreshing homemade tzatziki sauce. The eggplant is salted to remove bitterness, dredged in flour, and fried until golden brown, creating a delightful appetizer or side dish with Mediterranean flavors.
Ingredients
Scale
For the Fried Eggplant
- 1 large or 2 small eggplants
- Salt, for sweating the eggplant
- Flour, for dredging
- Olive oil, for frying
For the Tzatziki (to taste)
- Plain Greek yogurt
- Cucumber, finely grated or diced
- Garlic, minced
- Lemon juice
- Fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Prepare the Tzatziki: Ideally, make the tzatziki sauce a few hours ahead to allow the flavors to meld. If short on time, prepare it while the eggplant rests. Alternatively, use store-bought tzatziki. Refrigerate until serving.
- Slice the Eggplant: Cut the eggplants into 1/2 inch thick circular slices for even cooking.
- Salt the Eggplant: Sprinkle salt on both sides of each eggplant slice and arrange them in a large bowl, positioning them to allow any bitter juices to drain into the bottom. Let them sit for 20 minutes to sweat out bitterness.
- Prepare Flour for Dredging: After the eggplants have sweated, set up a small bowl with flour to coat the slices.
- Dredge the Eggplant: Remove each eggplant slice one at a time and dredge both sides in flour. Do not rinse off the salt to retain flavor unless you wish to reduce salt content.
- Heat the Olive Oil: Pour a layer of olive oil into a frying pan or skillet and heat it over medium to medium-high heat until hot enough for frying.
- Fry the Eggplant: Fry the floured eggplant slices in batches, cooking each side for about 3 to 4 minutes until golden brown and cooked through. Add more oil as needed because eggplant tends to absorb it.
- Serve: Place the fried eggplant on a serving dish and top with chilled tzatziki. Serve immediately for the best taste and texture.
Notes
- Salting the eggplant reduces bitterness and helps achieve a better texture.
- If you’re concerned about salt intake, rinse the salted eggplant slices before dredging in flour.
- Use olive oil with a high smoke point for frying to avoid burning.
- Fry in batches to prevent overcrowding and ensure even browning.
- Allowing the tzatziki to chill enhances the flavor and texture.
- This dish pairs well with pita bread or a fresh salad for a complete Mediterranean meal.
