Beer Battered Deep-Fried Eggplant

(33 votes)

2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
1 cup beer
1 large eggplant in 1/4 inch slices
1 cup oil for frying

In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.

In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip eggplant in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

Serves: 6


Sounds absolutely delicous, and I was about to use it when I realized I had not packed the Eggplant I bought yesterday,phoned the Supermarket and it seems someone else got my eggplant.
Alicia Ekvall, Norrköping, SWEDEN

All eggplant recipes should begin with salting the eggplant to draw out the bitter taste.
Anonymous, Location not stated.

@ Anonymous: Not so! This recipe tastes just fine the way it is. BTW, I have my deep-fried aubergines on some crusty french bread, topped with spicy cajun remoulade. Yum!
Roy, Holland

recipe for beer battered eggplant seems to be just what I have been looking for. However, I agree with with the person that suggested that it should be sliced. salted and allowed to bleed to get rid of the bitterness. I always do this.
Juanita , BANGOR

I used 1/2 flour and 1/2 cornmeal and the texture was great. BTW, most eggplant now grown in this country has been bred to get rid of the
Jon, Stow, Ohio

Aha! I used to salt eggplant b4 frying until one day I witnessed a wise, Indonesian chef SOAK THE EGGPLANT IN A BOWLFUL OF WATER BEFOREHAND!! The eggplant was deliciously sweet, plump-tender, not oily and light, golden brown. Indonesians TYPICALLY soak the eggplant this way before frying and these folks seem to have mastered the art of frying...(my guess is that the eggplant sucked-up more water rather than oil and the result is a lighter, sweeter-not to mention less caloric-fried eggplant.) Try it, you'll like it! :)
Indohermit, Jakarta, Indonesia

I find if the egg plant is young then it does not need salting, but I love the idea of soaking in water. definitely will use the beer batter again and I added grated parms. cheese
Jan, Victoria Australia

What a fantastic idea! I am cooking these tonight and was just looking for a batter recipe as a reminder. I will be soaking in water first for definite. My son-in law grows lots of eggplant for me so he will be impressed. Cheers
Trish, Ipswich,England.

Unbelievably delicious. Thank you for posting this!
Julia, Idaho

My mother told me about this as a delicacy from Turkey, so I shall try to reproduce some at earliest convenience! Obviously a Mediterranean delight as I also saw a similar recipe from Italy.
David S, Worthing, UK

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