This authentic Greek Fried Eggplant (Melitzanes tiganites) delivers perfectly crispy edges and tender, creamy centers in every bite.
A beloved Mediterranean appetizer that transforms humble eggplants into golden-brown delights, this recipe takes just 10 minutes of actual cooking time.
With only 429 calories per serving and packed with 9.6g of fiber, it’s a healthier take on traditional fried appetizers.
The simple frying method creates an irresistible crunch while preserving the eggplant’s natural richness.
Ingredients for Crispy Greek Fried Eggplant
- Eggplants: 2 medium-sized, sliced into 0.5-0.7cm rounds
- Beer: 350ml, at room temperature for better batter consistency
- All-purpose flour: 200-230g, sifted to prevent lumps
- Salt and pepper: To taste, crucial for seasoning
- Vegetable oil: Enough for deep frying, about 2-3 inches deep
Instructions for Perfect Greek Fried Eggplant
- Prepare the eggplant: Wash and slice eggplants, salt generously and let drain in a colander for 30-60 minutes. This removes bitterness!
- Make the batter: Whisk beer and sifted flour gradually until smooth and slightly thick. Season with salt and pepper, then refrigerate for 30 minutes
- Clean the eggplant: Rinse salted eggplant thoroughly, squeeze out excess water, and pat completely dry with paper towels
- Coat and fry: Dip each eggplant slice in batter, then fry in hot oil for 1-2 minutes per side until golden and crispy
- Drain and serve: Remove with a slotted spoon, drain on paper towels, and serve immediately while hot and crispy!
Cooking Techniques
The magic of this Greek eggplant dish lies in two simple but wonderful techniques. First, salting the eggplant helps remove extra moisture and any bitter flavors – this step makes a big difference!
Next comes the light, crispy beer batter that turns golden brown when fried. Keep your oil hot (around 350°F/175°C) for the best results.
If you’re new to frying, watch for the batter to get nice and golden – that’s how you know it’s ready!
Tips for Perfect Results
Want super crispy eggplant? Here are my favorite tips: Pat those eggplant slices completely dry after rinsing off the salt – any extra water will make the batter splatter.
When mixing your batter, don’t overmix – a few small lumps are totally fine! Fry in batches so you don’t crowd the pan, and keep your finished pieces warm in a low oven (200°F/95°C) while you cook the rest.
Serving Suggestions
These crispy eggplant slices are amazing served right away while they’re hot and crunchy! Add a sprinkle of sea salt and a squeeze of fresh lemon juice.
They’re perfect with tzatziki sauce for dipping, or try them with a dollop of Greek yogurt and fresh herbs. Want to make it a meal?
Serve alongside a Greek salad and some warm pita bread. They’re also great as part of a mezze platter with olives, feta, and hummus.
Storage Tips
This dish tastes best fresh from the pan – that’s when the coating is at its crispiest! If you have leftovers, let them cool completely, then store in the fridge for up to 2 days.
To reheat, pop them in a 350°F/175°C oven for 5-10 minutes until they’re warm and crispy again. Skip the microwave – it’ll make them soggy. The batter can be made a few hours ahead and kept in the fridge until you’re ready to fry.
Crispy Greek Fried Eggplant (Melitzanes tiganites)
Equipment
- Colander
- Large bowl
- Slotted spoon
Ingredients
Main Ingredients
- 2 medium eggplant sliced
- 350 ml beer
- 200-230 g flour (7-8 oz.)
- to taste salt and freshly ground pepper
- vegetable oil for frying
Instructions
- To prepare this Greek fried eggplant recipe, start by preparing the eggplant. Wash the eggplant thoroughly, remove the stalks and ends and slice in slices (approx. 0.5-0.7cm) or lengthwise. Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive water and pat them dry. Leave aside to dry completely.
- In the meantime, prepare the batter for the fried eggplant. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter should be liquid but firm enough to use for coating. So if it’s getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
- Dip the eggplant one at a time in batter and fry in plenty of hot oil on both sides until nicely coloured, for about 1-2 minutes. Remove the fried eggplant using a slotted spoon and place on some paper towel to dry. Repeat with the rest.
- Serve this delicious batter fried eggplant while sill hot. Enjoy!