Melitzanes Tiganites Recipe
Silky sweet eggplant coated with batter and deep fried, form an amazing golden brown extra crispy crust.
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Ingredients
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Eggplant and Prep
Batter
Frying & Finish
Method
Eggplant and Prep
- 1
Slice and sweat eggplant
Trim eggplant ends and slice into rounds 1/4 to 3/8 inch (6–9 mm) thick. Place slices in a single or slightly overlapping layer in a large colander. Sprinkle both sides evenly with kosher salt. Let sit for 20–30 minutes to draw out moisture and any bitterness.
- 2
Rinse and dry
After sweating, rinse the eggplant slices under cold running water to remove excess salt. Pat each slice thoroughly dry with clean kitchen towels or paper towels. Arrange on a wire rack set over a sheet pan to air-dry for another 10 minutes while you make the batter.
- 3
Optional light dredge
Place 1 cup flour in a shallow dish. Lightly coat each dried eggplant slice in the flour, shaking off excess. This thin coating helps the batter adhere and yields a crispier crust.
Batter
- 4
Make the batter
In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper until homogenous. In a separate small bowl lightly beat the egg. Add the beaten egg to the dry mix and slowly whisk in 1 cup very cold sparkling water until the batter is smooth but slightly runny — it should coat the back of a spoon, slightly thinner than pancake batter. Keep batter chilled (place bowl over an ice bath if your kitchen is warm) and do not overmix; small lumps are fine.
- 5
Test and adjust
Dip one floured eggplant slice into the batter to test coating: batter should cling in an even layer. If too thick, add 1–2 tablespoons more sparkling water; if too thin, add a tablespoon of flour. Maintain cold batter for maximum crispness.
Frying & Finish
- 6
Heat oil
Pour about 3–4 inches (approx. 1 liter) of neutral oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). Use a thermometer to monitor temperature; maintain 330–360°F (165–182°C) while frying. If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily without browning instantly.
- 7
Fry eggplant in batches
Working in small batches (3–5 slices depending on pot size), dust any excess flour off the floured eggplant slices, then dip each slice fully into the batter, letting excess drip back into the bowl. Gently lower slices into the hot oil with tongs or a slotted spoon, taking care not to overcrowd. Fry for 2 1/2–4 minutes, turning once, until the batter is puffed and golden brown and eggplant is tender when pierced with a fork. Maintain oil temperature; adjust heat as needed between batches.
- 8
- 9