Crispy Fried Eggplant

Learn how to make crispy delicious fried eggplant.

Course Appetizer

Cuisine Greek

Prep Time 5

Cook Time 15

Servings

Calories 315kcal

Slice the eggplants into 0.5 cm / ¹/₅ inch slices.
Fill a large bowl with water and add two tablespoons of sea salt. Stir to dilute.
Add the eggplant slices into the water.
In a large bowl, mix the flours with one tablespoon of dried oregano, one tablespoon of sea salt, and one tablespoon of sweet paprika. Mix well.
Add in the eggplant slices and mix with your hands to make sure the slices are coated with the flour mix.
Fill another bowl with water.
Heat the oil in your fryer.
When the oil is hot, take an eggplant slice, dip it into the water, and immediately very carefully drop it into the hot oil. Use tongs if you need to.
Do the same for another batch of four-five slices. Fry slices until they are golden brown. Remove with a slotted spoon and place on a wire rack or paper towels to drain any oil.
Repeat the process until all eggplant slices are fried.
Serve immediately with tzatziki, your favorite salsa, marinara sauce, or tomato chutney.

This recipe also works well with zucchini.
Substitute the oregano with za'atar, a dried Mediterranean spice mix, or Italian seasoning,
Use Aleppo pepper, red chili flakes, and freshly ground black pepper instead of sweet paprika.
You can use sunflower oil, the neutral oil of your choice, or extra light olive oil.

Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.