Greek batter eggplant
  • Cooking Time: 5 minutes
  • Servings: 4
  • Preparation Time: 30 minutes
  • 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
  1. 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. 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. 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. 4.Drain on absorbent paper toweling just long enough to remove excess oil. Serve hot.
Side dish for a dinner