Eggplant Fritters and Dip
Eggplant slices, coated in batter and fried, served with a tahini, yogurt and parsley dip. Perfect as a snack, appetizer or side dish.
Category: Sides
Source: www.tasteofbeirut.com
Equipment
| Mixing bowl | |
| Frying pan |
Ingredients
| Eggplant | |
| Oil | |
| Dip: | |
|---|---|
| Yogurt | |
| Tahini | |
| Cloves of garlic | |
| Parsley | |
| Batter: | |
| Flour | |
| Salt | |
| Paprika | |
| Water | |
Instructions
Peel and slice the eggplants (about 0.33 inch thick). Sprinkle with salt place in a colander and let the salt draw out their brown juice.
Meanwhile, prepare the dip. Mix yogurt, tahini, garlic and parsley and set aside.
Mix flour, salt and paprika in a bowl. Add water and whisk till smooth - the batter needs to be smooth and thin like whipping cream.
Heat the oil in a frying pan till hot (360°F). Dip the eggplant slices in the batter and fry for about 5 minutes, flipping them halfway through. Drain them on paper towels and serve warm with the dip.
Nutrition
| Serving size: | 240.5 |
| Energy: | 257.3 |
| Ratio: | 1.1 |
| Carbohydrate: | 35.2 |
| Fat: | 9.1 |
| Protein: | 9.6 |
| Saturated fat: | 1.4 |
| Sodium: | 579.6 |
| Sugar: | 9.0 |