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Fried eggplant chips
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4.80 from 5 votes

Fried eggplant chips

Fried eggplant chips: a classic Greek meze!
Prep Time15 minutes
Cook Time15 minutes
Resting time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Light meal, meze
Cuisine: Greek
Servings: 6 people
Author: Mia Kouppa

Equipment

  • Frying pan

Ingredients

  • 2 Eggplants small to medium size
  • 1 1/2 tspn Salt
  • 1 cup (150 grams) All-purpose flour
  • 1 tspn Dried oregano
  • 1/4 tspn Ground black pepper
  • 1 1/3 cup (330 mL) water
  • Vegetable oil for frying
  • Feta (optional)
  • Tzatziki (optional)

Instructions

  • Slice your eggplant thinly into rounds.  Place sliced eggplant into 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 in the colander for at least 30 – 45 minutes.
  • 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
  • Using paper towels you will now 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.
  • Pour about 1/2 inch of vegetable oil into a pan.  Heat over medium heat.
  • Dip the eggplant slices, one by one, into the batter and then directly slip into the frying pan.  The oil is hot enough when the eggplant immediately begins to sizzle.
  • Do not crowd pan; you will have to cook in batches.  Turn the eggplant using tongs. They are done when they are a golden brown on both sides.
  • 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 paper towel lined plate.
  • Repeat with remaining eggplant.
  • Serve with crumbled feta or with tzatziki…or both!
  • Enjoy!