Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)

1. For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.

2. Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.

3. Beat until smooth.

4. Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.

5. Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.

6. Cut into 1/4 inch slices and spread out on trays.

7. Sprinkle with salt and leave for 1 hour.

8. Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.

9. Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.

10. Drain on paper towel and serve hot with Garlic Sauce (optional).

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Nutrient	Quantity
Total fats	17.2452 g
Protein	2.732 g
Carbohydrates	0.6103 g
Energy	166.868 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2027 g
Water	186.6378 g
Aspartic acid	0.2662 g
Calcium, Ca	40.217 mg
Lutein + zeaxanthin	185.98 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	39.664 g
Niacin	0.0045 mg
Vitamin A, RAE	172.29 g
Arginine	0.1881 g
Riboflavin	0.0904 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.0146 g
Glutamic acid	0.3425 g
Sodium, Na	11.971 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4413 g
Total lipid (fat)	17.2452 g
Manganese, Mn	0.0094 mg
Fructose	0.0119 g
Proline	0.1133 g
Fatty acids, total saturated 16:0	4.5154 g
Fatty acids, total saturated 8:0	0.1438 g
Sucrose	0.0119 g
Choline, total	142.2884 mg
Sugars, total	0.0952 g
Serine	0.2273 g
Fatty acids, total saturated 10:0	0.3209 g
Fatty acids, total saturated 18:0	1.9541 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	0.0596 mg
Selenium, Se	9.52 g
Ash	0.4151 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	5.0225 g
Pantothenic acid	0.5096 mg
Phenylalanine	0.1176 g
Copper, Cu	0.0256 mg
Betaine	0.153 mg
Thiamin	0.03 mg
Retinol	168.542 g
Methionine	0.0652 g
Iron, Fe	0.4641 mg
Carbohydrate, by difference	0.6103 g
Phosphorus, P	66.684 mg
Folate, total	24.82 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2261 mg
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	0.1434 g
Cholesterol	217.218 mg
Valine	0.1637 g
Fatty acids, total saturated 18:2 undifferentiated	0.8891 g
Glycine	0.0838 g
Carotene, alpha	6.46 g
Glucose (dextrose)	0.0306 g
Fatty acids, total saturated 14:0	1.2983 g
Zinc, Zn	0.3923 mg
Isoleucine	0.1494 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.359 g
Fatty acids, total polyunsaturated	1.1875 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	0.2413 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	637.972 IU
Folate, DFE	24.82 g
Tryptophan	0.0306 g
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Fatty acids, total saturated 6:0	0.2445 g
Lactose	0.0119 g
Tyrosine	0.1171 g
Vitamin B-12	0.3328 g
Vitamin K (phylloquinone)	1.2198 g
Fatty acids, total saturated	9.55 g
Histidine	0.0717 g
Fatty acids, total monounsaturated	5.6732 g
Threonine	0.1185 g
Folate, food	24.82 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	5.61 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	0.797 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	4.405 mg
Lysine	0.2097 g
Potassium, K	19.17 mg
Cystine	0.0453 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Oil	1 tablespoon	112.128	0	12.7334
Olive oil	0	0	0	0
Egg yolk	1	54.74	0.6103	4.5118
Water	0.75 cup	0	0	0
eggplant	1	0	0	0
garlic sauce	0	0	0	0
plain flour	1 cup	0	0	0