Eggplant fritters and dip

Once in a while, it is great to indulge. Eggplant is the one veggie that really gets enhanced by an oil bath. Crunchy crispy on the outside and silky smooth on the inside and dipped in a creamy yogurt and tahini dip. Why not? 

Happy holidays!

INGREDIENTS: 4 servings

  • 1 lb eggplant 
  • Batter: 3/4 cup of flour, 1/2 tsp salt, dash of paprika and 1/2 cup of water or more to make a smooth batter.
  • oil to fry the fritters
  • Dip: 3/4 cup of yogurt 
  • 1/4 cup of tahini
  • 2 cloves of garlic, mashed
  • 1/4 cup of chopped fresh parsley
METHOD:
  1. Peel and slice the eggplants (about 1/3 inch thick). Sprinkle with salt place in a colander and let the salt draw out their brown juice. Meanwhile, prepare the dip; mix yogurt, tahini, garlic and parsley and taste. Add more tahini or garlic if you like. Set aside. 
  2. Mix flour, salt and paprika in a bowl. Add water and whisk till smooth; the batter needs to be smooth and thin like whipping cream. Heat the oil in a skillet till hot (360F) and dip the eggplant slices in the batter. Fry for about 5 minutes, flipping them halfway through; drain them on paper towels and serve warm with the dip.
NOTE: I used two different types of eggplants on two separate occasions; on the top photo the eggplants were long and small, the bottom photo had the usual large variety; I recommend the large eggplants.
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10 Comments

  1. Posted December 26, 2012 at 11:03 am | Permalink

    Scrumptious! They must be really tasty.

    Cheers,

    Rosa

  2. Posted December 26, 2012 at 3:42 pm | Permalink

    One of my New Year’s resolutions is to eat more eggplant! This looks like a happy way to start :) A real treat!

  3. Sabina
    Posted December 26, 2012 at 5:40 pm | Permalink

    Is it possible to cook them in the oven? I am not a fan of frying, and fried foods. I know, deep fried always tastes better, but…

  4. Joumana
    Posted December 27, 2012 at 12:53 am | Permalink

    @Sabina: Definitely! Use your favorite oil and brush them with it generously and forget the batter. Or use a crunchy batter instead! Happy holidays!

  5. Posted December 27, 2012 at 8:51 am | Permalink

    Why not, indeed. Happy Holidays, Joumana!

  6. Posted December 27, 2012 at 10:31 am | Permalink

    Silly me – I tend to eat them in the summer when they are in the garden and then leave them alone. A wintry way to cherish the eggplant! Happy Holidays!

  7. Posted December 27, 2012 at 7:34 pm | Permalink

    I make eggplant parmesan a couple of times a year when the summer garden is booming with eggplant. If there is one ingredient that eggplant like it is definitely oil (smile).

    Eggplant fritters with a tasty dip is a real creative way to use eggplant. I would definitely enjoy this appetizer/meal.

    Happy Holidays to you and your family!
    Velva

  8. Posted January 4, 2013 at 11:46 am | Permalink

    Moi j’adore l’aubergine et donc je suis conquis(stador)….

  9. Cathyb
    Posted January 23, 2013 at 12:39 pm | Permalink

    I just want to thank you for sharing your delicious recipes! You are charming and lovely. I am amazed at watching how fast and simple you prepare such elegant and delicious meals. You are an absolute pleasure to watch, so calm and soothing! I’m a frantic mess in the kitchen! Need to watch you more!

  10. Joumana
    Posted January 23, 2013 at 12:51 pm | Permalink

    @Cathyb: Thanks so much for your praise, but in reality I am far from being calm, I guess I just hide it well! :)

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  1. [...] Recipe derived from Taste Of Beirut. [...]

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