Crispy thin Greek fried eggplant(aubergine) appetizer served with Greek Dill Yogurt (Melitzanes tiganites)
1/2cupall purpose flour
1teaspoongrated lemon rind
6-8baby eggplants or 1 large eggplantcut into thin slices
olive oil for frying
Greek Dill Yogurt
1cupgreek style yogurt
1tablespoonfinely chopped fresh dill
1teaspoonextra virgin olive oil
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.
This recipe was adapted from Women's Weekly Greek Cooking Magazine