Fried Eggplants With Spicy Tomato Dipping Sauce (Melitzanes Tiganites)
User Reviews
5
Fried Eggplants With Spicy Tomato Dipping Sauce (Melitzanes Tiganites)
Description
Melitzanes Tiganites involves slicing eggplants into thin rounds that are briefly soaked in water to reduce bitterness, then seasoned and floured before pan-frying in hot oil until crisp and golden. Meanwhile, a spicy tomato dipping sauce is prepared by blending onion, garlic, and olive oil into a paste, which is then sautéed briefly before adding pureed tomatoes. The sauce is simmered with oregano, salt, pepper, and chili or Tabasco until thick and richly flavored.
The contrast of the crispy fried eggplant slices and the piquant, herbaceous tomato sauce creates a flavorful pairing. This dish can be enjoyed warm or at room temperature, making it versatile for serving as an appetizer or accompaniment to a meal.
Ingredients
For The Eggplants:
- 1 large or 2 medium-sized eggplant
- all-purpose flour
- salt
- black pepper
- cooking oil for frying
For The Spicy Tomato Sauce:
- ½ small onion
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 large tomato
- 1 teaspoon oregano dried
- chili powder or Tabasco sauce
- salt
- black pepper
Instructions
For The Spicy Tomato Sauce:
- Add the onion, garlic cloves and olive oil in a food processor and blend well until they become a paste. Transfer to a medium-sized cooking pot and heat over high heat.
- Blend the tomatoes as well and set aside.
- Saute the onion and garlic paste for a minute or two, and add the blended tomato.
- Add a bit of water to the sauce and season with salt and pepper. Reduce heat to medium and simmer for approximately 30 minutes. Or until the sauce thickens. Stir in the oregano. Add the chili powder or tobasco, to your liking. Remove from heat.
For The Eggplants:
- Cut off the top and bottom of the eggplants. Slice them to ½ cm thick slices.
- Add them in a pot with water and let them sit for at least 15 minutes. This way the release most of their bitternes.
- Transfer the aubergines to a strainer and season with salt and pepper.
- Heat plenty of frying oil in a large skillet.
- Coat the aubergines in flour and fry them for 2-3 minutes on each side. Or until they get a nice golden color.
- Transfer the aubergines on paper towels to rest for a minute before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 16mg | 1% |
| Potassium | 1213mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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