Greek · Lunch
Crispy Fried Eggplant Slices (Gluten-Free)
Thick eggplant rounds are salted to draw out moisture, then dredged in rice flour and cornmeal mixed with beaten egg and shallow-fried in olive oil until golden and crisp. Served hot with lemon, dried oregano, and sea salt in the style of Greek taverna melitzanes tiganites.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
387Calories
9.8gProtein
26.6gFat
28.3gCarbs
5.9gSugar
6.2gFiber
793mgSodium
186mgChol
4.2gSat Fat
621mgPotassium
58mgCalcium
2.2mgIron
0.5mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Slice eggplant into 1/3-inch rounds, lay on a tray, sprinkle both sides with 1/4 tsp salt to draw out moisture.
2
Rest
Let salted eggplant sit at room temperature for 20 minutes until moisture beads appear on the surface, then pat dry.
3
Fry
Heat olive oil in a skillet over medium-high heat until shimmering, then fry eggplant 3–4 minutes per side until golden and crisp, coat each slice in beaten egg and rice flour-cornmeal mixture before frying.
4
Plate
Arrange eggplant on a plate, scatter with oregano and sea salt, season with black pepper, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 1/2 tsp1/2 tsp salt, for salting
- 6 tbsp48g rice flour
- 4 tbsp32g fine cornmeal
- 22 eggs, beaten
- 1/2 cup120ml olive oil, for shallow-frying
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, for serving
- 1/4 tsp1/4 tsp sea salt, for finishing
