Eggplant fritters and dip

December 26, 2012  • 

 

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.

Comments

11 Comments  •  Comments Feed

  1. Rosa says:

    Scrumptious! They must be really tasty.

    Cheers,

    Rosa

  2. Susan says:

    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 says:

    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…

    • Joumana says:

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

  4. Oui, Chef says:

    Why not, indeed. Happy Holidays, Joumana!

  5. Claudia says:

    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!

  6. Velva says:

    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

  7. domi says:

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

  8. Cathyb says:

    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!

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