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Santorini's rare white eggplant, simply fried and served with yogurt. When the ingredient is this good, technique steps back.
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ingredients
🍆 PRODUCE
•
2–3 white eggplants (or regular eggplant)
•
Juice of ½ lemon
•
🌾 COATING
•
1 cup all-purpose flour
•
Salt
•
🫙 FRYING
•
Olive oil for frying
•
🥛 SERVE WITH
•
1 cup thick Greek yogurt
•
1 garlic clove, grated into yogurt
•
Salt
•
Drizzle of olive oil
Santorini
Fried White Eggplant
Lightly fried Santorini white eggplant rounds.
Santorini's rare white eggplant, simply fried and served with yogurt. When the ingredient is this good, technique steps back.
Ingredients
🍆 PRODUCE
— 2–3 white eggplants (or regular eggplant)
— Juice of ½ lemon
🌾 COATING
— 1 cup all-purpose flour
— Salt
🫙 FRYING
— Olive oil for frying
🥛 SERVE WITH
— 1 cup thick Greek yogurt
— 1 garlic clove, grated into yogurt
— Salt
— Drizzle of olive oil
Prep
🔪 PREP FIRST
— Slice eggplant into rounds 1cm thick.
— Salt both sides generously.
— Rest 15 minutes.
— Pat completely dry.
— 👉 White eggplant is milder and less bitter than purple — but still benefits from salting.
— Make garlic yogurt: mix grated garlic into yogurt with salt and olive oil.
Method
STEP 1 — HEAT OIL
— Pour olive oil to 1cm depth.
— Heat to medium-high.
STEP 2 — FRY
— Dredge eggplant rounds in flour.
— Shake off excess.
— Fry in batches 2–3 minutes per side.
— You're looking for:
— Golden and crispy
— Tender inside
STEP 3 — DRAIN & SERVE
— Drain on paper towels.
— Season immediately with salt.
— Squeeze lemon over.
— Serve with cold garlic yogurt alongside.
Chef's Note: White eggplant is sweeter and more delicate than purple. Don't overpower it — simple flour, good oil, salt, lemon.