Recipe for Greek Crispy Eggplant Cooked With Batter
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This dish appears to be a variation of an older recipe that is still prepared throughout Greece. Since the eggplants are fried in a batter, they have a nice, crispy texture.
Melitzanes Kourkouti Recipe Ingredients:
- 3 tablespoons Greek olive oil
- 1 large onion, chopped fine
- 3 garlic cloves, chopped
- 3 cups canned, diced tomatoes with their juices
- Salt, to taste
- Pepper, to taste
- 6 eggplants (long and thin), stems on and sliced into 3-4 slices
- 1 cup all-purpose flour
- 1 cup water
- Olive oil, for frying
- 1/2 cup chopped, fresh parsley
- Grated cheese, for sprinkling (kefalotiri, Romano, Parmesan, etc)
Pour the olive oil into a medium pot and set the heat to medium. Add the onion and cook until soft, which should take about 5 minutes. Add the garlic and saute with the onion for another minute. Stir in the tomatoes, salt, and pepper and reduce the heat to low. Simmer for 30 minutes, which should be enough time for the mixture to thicken.
Whisk the flour and water together in a large bowl. Pour olive oil into a deep skillet so that it covers about 1-inch of the pan. Set the heat to medium and warm it for a few minutes. You will need to cook the eggplants in batches depending on the size of your pan. Drop the eggplant slices in flour and then in the oil. Cook until golden brown. Remove each eggplant from the skillet and then drain on paper towels.
Arrange the cooked eggplants on a serving platter. Top with the tomato mixture, parsley, and cheese just before serving.
This post was written by GreekBoston.com