This recipe is one of the earliest memories I have of cooking. Sprinkling salt on the eggplant slices and watching them ‘sweat’ out their bitterness fascinated me to no end. It was a simple but important job and one I took very seriously – isn’t it funny the things you remember? Eggplant tiganites are a staple menu item and often served as appetizers, or meze, in Greece. My favorite is to layer them between two pieces of bread for lunch. They’re wonderful anytime really!

The secret to this recipe – the simple batter coating that turns to a delicious golden crisp and protects the tender eggplant from becoming greasy. The result is melt-in-your mouth amazing. Probably not something often said about the unassuming Continue Reading →