Best 3 Greek Fried Eggplant Aubergine Melitzanes Tiganites Recipes

In the realm of culinary delights, Greek fried eggplant, also known as aubergine melitzanes tiganites, stands as a testament to the vibrant flavors and textures that define Mediterranean cuisine. This delectable dish, characterized by its golden-brown exterior and tender, melt-in-your-mouth interior, is a staple in many Greek households and has gained widespread popularity across the globe. Whether served as an appetizer, main course, or side dish, Greek fried eggplant is a symphony of flavors and textures that will tantalize your taste buds and transport you to the sun-kissed shores of Greece.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY GREEK FRIED EGGPLANT (AUBERGINE) RECIPE

Crispy Greek Fried Eggplant (Aubergine) Recipe image

Crispy thin Greek fried eggplant(aubergine) appetizer served with Greek Dill Yogurt (Melitzanes tiganites)

Provided by Adore Foods

Categories Appetizer

Time 30m

Number Of Ingredients 14

Ingredients

Batter
1/2 cup all purpose flour
2/3 cup beer
1/2 tablespoon dried oregano
1 teaspoon grated lemon rind
6-8 baby eggplants or 1 large eggplant, cut into thin slices
2 teaspoons salt
olive oil for frying
1 teaspoon dried oregano
Greek Dill Yogurt
1 cup greek style yogurt
1 tablespoon finely chopped fresh dill
1 teaspoon extra virgin olive oil
pinch of salt

Steps:

Prepare the eggplant by placing the slices in a strainer over a bowl, sprinkle salt and allow to sit for at least 15 minutes. Meanwhile, prepare your batter. Place flour into a medium sized bowl and gradually whisk in the beer until the mixture is smooth. Add dried oregano and lemon rind and season with some salt and pepper.
Heat olive oil in a large saucepan. Rinse the eggplant slices under cold water, pat dry with paper towels. Dip eggplant slices into batter, shaking away the excess. Deep fry eggplant in batches, turning occasionally for about 5 minutes or until golden. Place the fried eggplant slices on paper towel to remove the oil excess.
To make the Greek Dill Yogurt, combine all ingredients in a small bowl and season to taste.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

OVEN FRIED EGGPLANT (AUBERGINE)

Oven Fried Eggplant (Aubergine) image

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

Provided by James Craig

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

Steps:

Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices.
Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden.

GREEK FRIED EGGPLANT (AUBERGINE) (MELITZANES TIGANITES)

Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) image

Make and share this Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) recipe from Food.com.

Provided by Greekgal

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb eggplant
salt
olive oil (for frying)
garlic sauce
1 cup plain flour
1 pinch salt
1 egg yolk
1 tablespoon oil
3/4 cup lukewarm water

Steps:

For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
Beat until smooth.
Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.
Cut into 1/4 inch slices and spread out on trays.
Sprinkle with salt and leave for 1 hour.
Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
Drain on paper towel and serve hot with Garlic Sauce (optional).

Tips:

Choose small to medium eggplants that are firm and smooth, with no blemishes or bruises.
Slice the eggplants evenly so that they cook evenly.
Soaking the eggplant slices in salted water helps to remove bitterness.
Coat the eggplant slices in flour or bread crumbs before frying to help them crisp up.
Fry the eggplant slices in hot oil until they are golden brown and crispy.
Drain the eggplant slices on paper towels to remove excess oil.
Serve the eggplant slices hot or cold, with your favorite dipping sauce.

Conclusion:

Greek fried eggplant, also known as melitzanes tiganites, is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a popular dish in Greece and other Mediterranean countries, and is often served with tzatziki sauce, feta cheese, and pita bread. With its crispy exterior and tender interior, Greek fried eggplant is a crowd-pleaser that is sure to be enjoyed by everyone.