We are quite lucky to have a decent restaurant selection in our local area. We can choose from traditional American cuisine, Thai, Mexican, Italian, Spanish and the food is quite good at any of them. BUT, we were missing some good, honest Greek food. I like to be taken back to Greece from time to time and indulge in some delicious traditional Mezze, stuffed calamari or some tender char grilled octopus 🙂
Well, I got spoiled last year when Estia Greek Taverna opened close to our neighborhood. I was pretty nervous when we dined there the first time because we have been to Greek restaurants during our trips through US and we were quite disappointed with most of them. So, imagine my surprise when not only the first visit but the second, the third were just perfect. Nothing to complain about, these guys are delivering perfect Greek dishes each and every time 🙂 I know, starts to sound like a sponsored post, but it isn’t :)..just my honest opinion. If you find yourself in the area, go for it! You will not be disappointed.
Now back to my recipe. Last time we had dinner there, I tried their Greek Fried Eggplant (Melitzanes tiganitesas) as appetizer, served with some fresh Greek Dill Yogurt. I absolutely loved those delicate, crispy, thin eggplant slices dipped in beer batter and deep fried to perfection. I loved them that much, I promised myself one day will try this recipe at home…That day has come 🙂
These fried eggplant chips are amazing! Real, good vegetable chips that will make you wanna finish your Greek Dill yogurt dip bowl in no time. Gorgeous looking too!
And there is no need to tell you what an excellent and healthy appetizer, these Greek Fried Eggplant are! You can even serve them as side dish. You have to try them next time you are having a barbecue or friends over. Forget about regular potato chips. No one will complain 🙂
- ½ cup all purpose flour
- ⅔ cup beer
- ½ tablespoon dried oregano
- 1 teaspoon grated lemon rind
- 6-8 baby eggplants or 1 large eggplant, cut into thin slices
- 2 teaspoons salt
- olive oil for frying
- 1 teaspoon dried oregano
- Greek Dill Yogurt
- 1 cup greek style yogurt
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon extra virgin olive oil
- pinch of salt
- Prepare the eggplant by placing the slices in a strainer over a bowl, sprinkle salt and allow to sit for at least 15 minutes. Meanwhile, prepare your batter. Place flour into a medium sized bowl and gradually whisk in the beer until the mixture is smooth. Add dried oregano and lemon rind and season with some salt and pepper.
- Heat olive oil in a large saucepan. Rinse the eggplant slices under cold water, pat dry with paper towels. Dip eggplant slices into batter, shaking away the excess. Deep fry eggplant in batches, turning occasionally for about 5 minutes or until golden. Place the fried eggplant slices on paper towel to remove the oil excess.
- To make the Greek Dill Yogurt, combine all ingredients in a small bowl and season to taste.