Greek Fried Eggplant Aubergine Melitzanes Tiganites Recipes

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).

Steps:

• Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
• With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
• Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
• Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
• Transfer to a colander; toss with salt, and let them drain for 30 minutes.
• Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
• Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
• In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
• Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
• Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
• Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
• Divide the filling among the shells mounding/heaping it.
• Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!