Imagine biting into a golden, perfectly crispy slice of eggplant that's simultaneously crunchy on the outside and meltingly tender on the inside, then dipping it into a cool, creamy tzatziki sauce that transports you straight to the sun-drenched islands of Greece. This isn't just a recipe; it's a culinary adventure that transforms a simple vegetable into a mouth-watering delicacy that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 large eggplant, sliced
- 1 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
- 1 cup Greek yogurt
- 1 cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Begin by preparing the tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, and a pinch of salt. Mix well until all ingredients are fully incorporated. Adjust the seasoning to taste. Cover the bowl and refrigerate the tzatziki while you prepare the eggplant.
- Slice the large eggplant into rounds, approximately 1/4 inch thick. Place the slices in a colander and sprinkle them generously with salt. Allow the eggplant to sit for about 15 minutes. This will help draw out excess moisture and bitterness.
- After 15 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels to absorb any remaining moisture.
- Set up a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third. You may also season the breadcrumbs with additional salt and any desired spices (such as paprika or oregano) for extra flavor.
- Heat a generous amount of oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep. Allow the oil to heat until it shimmers, but be careful not to let it smoke.
- While the oil is heating, take each slice of eggplant and dredge it in the flour, shaking off any excess. Then dip it in the beaten eggs, allowing any excess to drip off. Finally, coat the eggplant slice in breadcrumbs, pressing gently to ensure an even coating. Repeat this process for all eggplant slices.
- Once the oil is hot, carefully place the breaded eggplant slices in the skillet in a single layer, making sure not to overcrowd the pan. Fry the eggplant for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip the slices halfway through cooking.
- After frying, transfer the cooked eggplant to a plate lined with paper towels to absorb any excess oil. Continue frying the remaining eggplant slices, adding more oil to the pan as needed.
- Once all the eggplant slices are fried, serve them hot alongside the chilled tzatziki sauce. Garnish with fresh herbs, such as dill or parsley, if desired. Enjoy your delicious fried eggplant with tzatziki!
Tips
- Salt and drain your eggplant slices beforehand to remove excess moisture and bitterness - this is the secret to achieving that perfect crispy texture.
- Use a thermometer to ensure your oil is at the right temperature (around 350°F/175°C) for optimal frying - this prevents soggy or overly greasy eggplant.
- Don't overcrowd the pan when frying. Work in batches to maintain the oil temperature and ensure each slice gets beautifully golden brown.
- For extra flavor, consider adding herbs like oregano or za'atar to your breadcrumb mixture.
- If you want a lighter version, you can also bake the breaded eggplant slices in a preheated oven at 425°F for about 20-25 minutes, turning once halfway through.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
