Crispy Greek Fried Eggplant (Aubergine) Recipe

Crispy thin Greek fried eggplant(aubergine) appetizer served with Greek Dill Yogurt (Melitzanes tiganites)

Course Appetizer
Cuisine Greek
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 36 kcal
Author Adore Foods


  • Batter
  • 1/2 cup all purpose flour
  • 2/3 cup beer
  • 1/2 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


  1. 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.
  2. 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.
  3. To make the Greek Dill Yogurt, combine all ingredients in a small bowl and season to taste.

Recipe Notes

This recipe was adapted from Women's Weekly Greek Cooking Magazine