5 from 12 votes
Fried Eggplants With Spicy Tomato Dipping Sauce (Melitzanes Tiganites)
Fried Eggplants with Spicy Tomato Dipping Sauce, known as Melitzanes Tiganites, features thin slices of eggplant coated in flour and fried until golden and tender. The dish is served with a homemade sauce made from blended onions, garlic, and tomatoes simmered with oregano and chili for a fiery, aromatic complement. This recipe offers a crispy exterior with soft eggplant interior and a bright, spicy tomato sauce balance, making it suitable as an appetizer or side dish.
Prep Time
2 mins
Cook Time
30 mins
Total Time
32 mins
Servings:
2
people
Calories:
416 kcal
Course:
Appetizer
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 416
% 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.