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Greek Fried Eggplant Slices (Melitzanes Tiganites)
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5 from 1 vote

Fried Eggplants With Spicy Tomato Dipping Sauce (Melitzanes Tiganites)

Difficulty: Very Easy
Prep Time2 mins
Cook Time30 mins
Total Time32 mins
Servings: 2 people
Calories: 416kcal


For The Eggplants:

  • 1 large or 2 medium-sized eggplants
  • all purpose flour
  • salt & pepper
  • frying oil

For The Spicy Tomato Sauce:

  • ½ small onion
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 2 large tomatoes
  • 1 teaspoon dried oregano
  • chili powder or tobasco
  • salt & pepper


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.


Calories: 416kcal | Carbohydrates: 49g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 16mg | Potassium: 1213mg | Fiber: 14g | Sugar: 13g