In Greek: μελιτζάνες τηγανητές, pronounced meh-leed-ZAH-nes tee-ghah-nee-TES
Eggplant is notorious for absorbing as much olive oil as possible, so this recipe for a light and crispy appetizer or side dish, which calls for quick frying in hot oil, is a good choice since the eggplant doesn't have enough time to get soggy with oil. Use a cheese slicer, mandoline, or long-bladed knife to get uniformly thin slices.
- 1 medium eggplant, trimmed, unpeeled, sliced into strips 1/8 to 3/16-inch thick
- olive oil for frying
- 1/2 tablespoon of sea salt
- .
- FOR THE BATTER
- 8 ounces of bottled soda water
- 1 teaspoon of sea salt
- 3/4 cup + 1 tablespoon of all-purpose flour
Prepare eggplant: Put slices in a bowl, salt, and let sit 20-25 minutes. Pour off liquid before dipping in batter.
Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Fry: Bring oil to high heat. Coat eggplant in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
Serve hot.
Yield: serves 4 as a side dish, 6-8 as an appetizer/meze.