Crispy fried eggplant chips, Tiganites melitzanes (τηγανιτές μελιτζάνες)

A classic Greek meze. Thin slices of eggplant dipped in a thin batter and fried until crispy and crunchy. Serve with tzatziki or topped with crumbled feta.

Remember when I shared my fried zucchini chip recipe and you were so thankful that you were sending cards of gratitude and telling all your friends to sign up and follow Mia Kouppa? That wasn’t you?  Well, why not?  You should really think about getting on that bandwagon! 🙂  In any case, I think that this recipe, similar but different to the more well known zucchini chips, might have you running out to pick up some stamps.

Growing up in a Greek home, my parents cooked with eggplant a lot! It is a real staple in Greek cooking and is a necessary ingredient in the classic Greek Moussaka and in the traditional Greek fried eggplant with tomato sauc. Eggplants are also used in making stuffed vegetables or Yemista. Stuffed eggplant are actually my favourite! So you see, when eggplants are in season, there are many ways to enjoy them! And fried eggplant chips are definitely a delicious way to as well!

Fried eggplant chips are the perfect way to convince people who think that they don’t like eggplant that they actually, really do!  You will be amazed to see how a somewhat spongy vegetable can be transformed into something so crisp and delicate, and so, surprisingly un-greasy. These eggplant chips are so yummy, that they might even convince the anti-auberginers out there to try other eggplant recipes too, like the classic Greek melitzanosalata (Eggplant dip) or an Eggplant BLT Sandwich!

Why I love this recipe

Often when you make fried vegetables you run the risk of having a greasy mess. Not so with this recipe! If you follow my instructions you will end up with crispy, crunchy eggplant chips without a mouthful of grease!

Even those who think that they don’t like eggplant are going to love this recipe. The eggplant flavour is really mild so this is a great introduction to this versatile fruit (Yes! Eggplants are botanically fruits!)

There are only a few ingredients in this vegan recipe and nistisimo recipe perfect for lent. It is economical and you can serve a lot of people with this traditional Greek meze.

Key ingredients

Eggplants I like to use the purple globe eggplants to make eggplant chips. I try to use small to medium size eggplants because they make chips which are the perfect size.

Flour I use all purpose flour to make these fried eggplant chips.

Water The water helps to thin out the batter. I use warm or room temperature water.

Oregano Dry Greek oregano is ideal! it is so fragrant and delicious.

Salt & Pepper I use salt twice in this recipe. The first time I add salt to the eggplant chips as I draw out the extra moisture and bitterness. Then I salt the chips when they are fried. The pepper I add to the batter.

Vegetable oil I use vegetable oil to fry my eggplants simply because I like the light flavour.

How to make it

Preparation

Slice your eggplant thinly into rounds.  Place sliced eggplant in a colander set over a bowl or in the sink.  With every layer of eggplant slices that you place in the colander, sprinkle them generously with salt. Allow the eggplant to drain for at least 30 – 45 minutes.

Instructions

Step 1
In a medium sized bowl combine the flour, oregano, pepper and water.  Whisk well until everything is combined.  The batter should not be very thick. Set aside.

Step 2
Using paper towels remove as much liquid as you can from the eggplant. One by one, take an eggplant slice and press it tightly with your hands between two paper towels.  Set your dry eggplant slices aside.  Repeat with all of the eggplant.

Step 3
Pour about 1/2 inch of vegetable oil into a pan.  Heat over medium high heat. To fry eggplant into crispy chips, you’ll want the oil at 350–375°F (175–190°C). Once it reaches 350℉, start frying. Ideally, use a thermometer to ensure that the oil is hot enough.

Step 4
Dip the eggplant slices, one by one, into the batter. Allow the excess batter to drip off and add to the hot oil being careful not to overcrowd your pan.

Step 5
Turn the eggplant using tongs. They are done when they are a golden brown on both sides.

Step 6
When they are cooked, use your tongs to remove the eggplant from the hot oil. Allow any excess oil to drip off back into the pan, and let your fried eggplant chips cool on a wire rack set over paper towels. Season with additional salt to taste. Repeat with the rest of the eggplants. Serve on their own or with feta or a dipping sauce and enjoy!

Video – Fried Eggplant Chips

Recipe substitutions

If you prefer to add another herb in your batter that is fine. You can substitute the dry Greek oregano for some dry thyme or parsley.

You can fry your eggplant chips in olive oil, or peanut oil. Any oil will do just fine but remember that the end flavour will be impacted by the oil you choose.

Cooking tips

How to slice your eggplant thinly

The key to nice, crisp eggplant chips is ensuring that your eggplant are sliced as thinly as possible.  I often use a mandolin for such thin slicing but a sharp knife and a steady hand will work just as well.  Remember that a sharp knife is actually safer to use than a dull one.

How to prepare your eggplant for frying

I salt and then drain my eggplant prior to coating it with batter and frying it.  This is a critical step as the salt will draw out much of the water from the eggplant slices.  It is actually incredible to see how a little bit of salt sprinkled over the eggplant slices causes this to happen.  As a final step, take each eggplant slice and press it tightly between two layers of paper towel; this will soak up all of the excess liquid, leaving you with a dry vegetable.  At this point, your eggplant is ready to batter up and fry.

Don’t over salt your chips

Because you add salt to the eggplant for it to drain, no additional salt is required in the actual batter. You can sprinkle salt on the fried eggplant chips afterwards however, to taste.

Frying temperature for the oil

Another important factor for delicious chips is to ensure that the oil is hot enough so that it only takes a couple of minutes per side to obtain a nice, golden colour on your eggplant.  The ideal frying temperature is 350–375°F (175–190°C). The best way to test the temperature of the oil is to use a thermometer. If you do not have one you can also simply slip one sacrificial eggplant slice into the oil and when it starts to bubble up, your oil is hot enough to fry with.

Keep the batter thin and runny

The batter which you will prepare for these eggplant chips is relatively runny.  After you coat your eggplant slice in the batter (you will coat each slice individually), wipe it along the side of your bowl to remove the excess.  You want a very thin layer of batter on each eggplant piece; this will lead to a lighter chip.

More frying tips

You will have to make these eggplant chips in batches so please do not overcrowd your pan! Despite not overcrowding your pan, you may find that as they are frying, your eggplant chips will stick together.  Gently tease them apart using tongs and a fork, or two forks.

Draining your chips

These chips are best eaten soon after they are made, which frankly, won’t be a problem.  Remember to drain your fried eggplant well however, lifting them out of the pan one by one and allowing the oil to drain back into the pan for a few seconds.  Then, allow the chips to rest for a few minutes on a wire rack so that any remaining excess grease drips off. The wire rack is really important because unlike laying your chips directly on a paper towel lined plate, the wire rack prevents the bottom of your chips from getting soggy.

Recipe variations

You can use a similar method to make fried zucchini chips, or use this recipe for fried zucchini chips which makes them a little differently.

How to serve

Eggplant chips are best enjoyed right after they are made. The are delicious when served with crumbled feta on top or tzatziki to dip into. A lovely spicy Tyrokafteri or Whipped feta dip would also be great!

Related recipes

If you love these eggplant chips then I think you will also really enjoy these recipes:

Eggplant tomato sauce with pasta A quick and easy pasta sauce where eggplant is the star. This is a hearty and delicious vegan meal.

Cod with eggplant and potatoes A Greek classic! Nothing beats this rich and delicious meal made with salted cod and fresh eggplants.

Eggplant stew A vegan spin on a Greek classic stifado where eggplant replaces the meat or rabbit.

Eggplant BLT Sandwich This was a fun one to create! The eggplant replaces the bacon and it is delicious!

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