Greek batter eggplant
"Side dish"
Serves 4 | Prep Time 30 minutes | Cook Time 5 minutesWhy I Love This Recipe
Side dish for a dinner
Ingredients You'll Need
medium eggplant (trimmed, unpeeled, and sliced into strips 1/8- to 1/16-inch thick)
1 1/2 teaspoons sea salt
8 ounces soda water
3/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon salt (sea salt preferred)
Oil for frying
Directions
1.Put eggplant slices in a bowl, cover with the 1 1/2 teaspoons salt, and let sit 20 to 25 minutes. A liquid will accumulate at the bottom of the bowl—pour this off before dipping eggplant in the batter.
2.To make the batter, pour the soda water into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
3.Bring oil to high heat in a large pot. Coat eggplant in the batter, and using a fork, place pieces in the oil and fry 5 to 6 minutes, until golden on both sides and batter puffs up.
4.Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.
Pairs Well With
chicken
