Politiko Pligouri Me Melitzanes Greek Bulgur With Fried Eggpla Recipes

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GREEK FRIED EGGPLANT (AUBERGINE) (MELITZANES TIGANITES)



Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) image

Make and share this Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) recipe from Food.com.

Provided by Greekgal

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb eggplant
salt
olive oil (for frying)
garlic sauce
1 cup plain flour
1 pinch salt
1 egg yolk
1 tablespoon oil
3/4 cup lukewarm water

Steps:

  • For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
  • Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
  • Beat until smooth.
  • Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
  • Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.
  • Cut into 1/4 inch slices and spread out on trays.
  • Sprinkle with salt and leave for 1 hour.
  • Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
  • Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
  • Drain on paper towel and serve hot with Garlic Sauce (optional).

POLITIKO PLIGOURI ME MELITZANES (GREEK BULGUR WITH FRIED EGGPLA



Politiko Pligouri Me Melitzanes (Greek Bulgur With Fried Eggpla image

The origin of this meal is actually from the Greeks of Constantinopolis. And therefore perfect for the Zaar World Tour!

Provided by Elmotoo

Categories     Grains

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup Bulgar wheat (cracked wheat)
1 1/3 cups water
1 lb eggplant
salt
1/3-1/2 cup olive oil
2 garlic cloves, peeled and finely chopped
1/2 cup finely chopped dill
1/4 cup chopped fresh mint leaves
1 -2 tablespoon strained fresh lemon juice
salt

Steps:

  • Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)
  • Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.
  • Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in two batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes.
  • Remove from heat and toss together with the bulgur. Add the dill and mint to the bulgur salad and toss to combine.
  • Season with lemon juice and salt and serve.

Nutrition Facts : Calories 216.2, Fat 18.3, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 13.2, Fiber 5.4, Sugar 2.8, Protein 2.3

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