Eggplant fritters and dip

December 26, 2012  •  Category:

 

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. Reply

    Rosa says:

    Scrumptious! They must be really tasty.

    Cheers,

    Rosa

    On December 26, 2012 at 11:03 am

  2. Reply

    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!

    On December 26, 2012 at 3:42 pm

  3. Reply

    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…

    On December 26, 2012 at 5:40 pm

    • Reply

      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!

      On December 27, 2012 at 12:53 am

  4. Reply

    Oui, Chef says:

    Why not, indeed. Happy Holidays, Joumana!

    On December 27, 2012 at 8:51 am

  5. Reply

    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!

    On December 27, 2012 at 10:31 am

  6. Reply

    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

    On December 27, 2012 at 7:34 pm

  7. Reply

    domi says:

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

    On January 4, 2013 at 11:46 am

  8. Reply

    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!

    On January 23, 2013 at 12:39 pm

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