Eggplant fritters and dip
December 26, 2012 • Category: Main Dish
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?
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
- 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.
- 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.
11 Comments • Comments Feed
Scrumptious! They must be really tasty.
On December 26, 2012 at 11:03 am
One of my New Year’s resolutions is to eat more eggplant! This looks like a happy way to start 🙂 A real treat!
On December 26, 2012 at 3:42 pm
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…
On December 26, 2012 at 5:40 pm
@Sabina: Definitely! Use your favorite oil and brush them with it generously and forget the batter. Or use a crunchy batter instead! Happy holidays!
On December 27, 2012 at 12:53 am
Oui, Chef says:
Why not, indeed. Happy Holidays, Joumana!
On December 27, 2012 at 8:51 am
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!
On December 27, 2012 at 10:31 am
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!
On December 27, 2012 at 7:34 pm
Moi j’adore l’aubergine et donc je suis conquis(stador)….
On January 4, 2013 at 11:46 am
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!
On January 23, 2013 at 12:39 pm
@Cathyb: Thanks so much for your praise, but in reality I am far from being calm, I guess I just hide it well! 🙂
On January 23, 2013 at 12:51 pm