Beer-battered eggplant with tzatziki sauce

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1528, total fat 117 G., saturated fats 18 G., proteins 18 G., carbohydrates 103 G., fiber 13 G., cholesterol 62 mg, sodium 1675 mg, sugar 14 G.

This crispy eggplant appetizer will be loved not only by vegetarians but also by chicken wing fans. Sliced eggplants are coated in spiced flour, then dipped in a thick beer batter and fried in oil until golden brown. For dipping, prepare a quick Greek tzatziki sauce and chill it well before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dip sauce

220 g cream cheese with green onions
1 tbsp chopped fresh dill
1 English cucumber, sliced
1-2 tsp freshly squeezed lemon juice

Eggplants

2 eggplants, peeled and cut into sticks (remove the seeds from the center)
Vegetable oil, for frying
1 cup flour
1 tbsp Greek spice mix

Batter

2 cups of flour
2 tbsp Greek spice mix
Zest of 2 lemons
Approximately 0.33 liters of beer
Vegetable oil, for frying
Lemon wedges, for serving

Greek spice mix

3 tbsp. l. dried oregano
2 tbsp basil
1 tbsp. dill
2 tbsp onion powder
2 tbsp garlic powder
1/2 tbsp salt
1 tbsp. ground black pepper
Mix all ingredients

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggplants, light beer, cream cheese, lemon juice, cucumbers, onion powder, oregano, basil, dill, green onions

Cooking the dish according to the recipe:

Deep:

Place the cream cheese, dill, cucumber, and 1 teaspoon of lemon juice in a food processor and process until smooth. Taste and add more lemon juice if needed. Season with salt and pepper to taste. Refrigerate until ready to serve.
Eggplants:

Place the eggplant slices on a baking sheet and lightly drizzle with oil. In a large bowl, combine the flour, Greek seasoning, a pinch of salt, and a few grinds of black pepper. Add the eggplants in batches and coat them in the flour mixture, shaking to remove excess flour, then transfer to a plate.

Batter:

In a large bowl, whisk together the flour, Greek seasoning, lemon zest, and a pinch of salt until smooth. Gradually whisk in the beer until it reaches the consistency of pancake batter (you may not need all the beer). Let the batter sit for 5 minutes. If it thickens, thin it with more beer.
Pour about 5 cm of vegetable oil into a pan and heat it to 180°C on a deep-fry thermometer.
Dip floured eggplant slices into the batter, shake off any excess, and carefully drop them into the oil, a few at a time. Fry until golden brown, 4-6 minutes, making sure the oil temperature doesn't drop below 175°C.
Transfer the eggplants to a paper towel-lined plate and immediately drizzle with lemon juice and a pinch of salt. Serve immediately with the chilled sauce.

Greek seasoning:
This flavorful blend is perfect for quick dips, summer salads, chicken stews, or as a marinade for chicken breasts—don't forget to add olive oil and lemon juice.