🇬🇷 Greek

Eggplant Saganaki

Name: Eggplant Saganaki
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 4 servings
Cuisine: Greek
Ingredients: for deep-frying Vegetable Oil; 300 ml Tomato Sauce; 2, beaten Eggs; 100 g All-Purpose Flour; 1 tsp Dried Oregano; 1/2 tsp Chili Powder; 150 g Feta Cheese; 2 large Eggplant; 150 g Breadcrumbs

🇬🇷 Greek

Golden, crackling-crisp fried eggplant with a soft interior — impossible to eat just one. Ready in 23 minutes including prep.

Prep 18 min Cook 5 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Tomato Sauce300 ml
Eggs2, beaten
All-Purpose Flour100 g
Dried Oregano1 tsp
Chili Powder1/2 tsp
Feta Cheese150 g
Eggplant2 large
Breadcrumbs150 g

Optional extras

Fresh Dillhandful, to finish

Instructions

1
Pat the eggplant dry and season with the dried oregano and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the eggplant in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with fresh parsley scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Saganaki d'aubergines Eggplant Saganaki · on YouTube