Greek Fried Eggplant Recipe

• 1 Hr. to make
• Serves 4

Fried eggplant is probably one of the cooking methods that seems to put people off the most because of how much oil the eggplant can soak up. If you ever tried preparing fried eggplant before then it’s highly likely that you have faced the disappointment of a greasy mushy dish, that despite all efforts didn’t cook properly. Read more Here are some tips. Try slicing in equal sizes, not to thin or too thick. Leaving the skin on will help it form a nice crust around them and create a nice contrast in texture. Salting, also known as purging, is an essential step for this Greek fried eggplant recipe as it accomplishes two goals: salt pulls out water and other juices that carry bitter flavours, thus removes the bitterness and prevents the aubergine from absorbing too much oil and getting greasy. Drying the eggplants thoroughly before frying is as important. Squeezing out excess moisture will give you a less greasy result. The perfect eggplant is made of a crisp exterior and tender, silky, light interior. To achieve the perfect result, fry the eggplants in a single layer in plenty of oil that just covers the eggplants. Not overcrowding the pan is vital for a delicious crispy batter to form! Layer the eggplants sparsely in the pan, without sticking one to another. Keeping the oil hot will crisp up the outside while retaining the aubergine’s texture. Heat the oil to medium-high heat (about 365°F or 185°C.), just before it starts smoking. To check the oil temperature, test it using a small diced eggplant. If the oil begins to sizzle around it, creating small bubbles then you are ready to go. Turn the eggplants often in the pan and adjust the heat to avoid burning until they have a formed a rich golden brown crust. See less

• eggplant
• stovetop
• greek