Greek Food, Cooking and Recipe Community

The secret to making the best fried eggplant!

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xmelissaa

xmelissaa

Active member
I absolutely love fried eggplant! Even though it's a pretty simple recipe, I've seen a lot of people miss a crucial step. In order to make sure that the eggplant is super crispy on the outside but soft on the inside (yet not wet and mushy) you need to let your eggplant sit with salt so that all of them moisture is drawn out. All you have to do is slice the eggplant, sprinkle it with salt, and let it sit on paper towels for about 15 min. Wipe away the water that has been drawn out, and then dip your eggplant in an egg wash mixture, and then in flour that is seasoned with salt pepper and oregano. I lightly fry it in a shallow pan with olive oil until it's crispy on the outside, and then you're ready to go!

Fried-Eggplant-Gyro-720x480.jpg
 
This looks delicious! I use the same technique to fry zucchini - I don't always release the moisture for zucchini, though. Eggplant, I think, needs it more than zucchini does.
 
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Which Greek dishes did you love as a kid?

I’m planning a big Greek family gathering soon and there will be a lot of kids there—some of them pretty picky eaters! It got me thinking about what I used to love as a kid growing up in a Greek household.

Honestly, I was a super picky eater back then (hard to believe now!), but there were still a few dishes I always wanted seconds of. I remember loving things like koulourakia, fried meatballs (keftedakia), and avgolemono soup. Simple, comforting, and easy to eat.

Now I’m wondering, which Greek dishes did you love as a kid? I’d love to serve a few things at the gathering that will be hits with the younger crowd but still feel authentically Greek. Bonus points if they’re easy to prep ahead or good for a buffet-style setup.

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Is it a regional thing? Is kalamaki a type of souvlaki, or are they completely different? Does it depend on whether it’s served on a stick, in pita, or on a plate? It seems like the same thing to me, but there might be some differences?

My Favorite Greek Ladokoulourakia Recipe

I love these olive oil cookies - I first had them in Greece and have been making them ever since.

Ingredients:​

  • 1 cup extra virgin olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional, but I love it)
  • Zest of 1 orange
  • 4 to 4½ cups all-purpose flour
  • Optional: sesame seeds for topping

Instructions:​

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together the olive oil, orange juice, sugar, orange zest, baking soda, cinnamon, and cloves.
  3. Gradually add the flour, mixing until a soft, pliable dough forms. It should not stick to your hands.
  4. Shape into small ropes (~4–5 inches) and form into twists or rings.
  5. Place on baking sheet. Optional: brush with a little orange juice and sprinkle sesame seeds.
  6. Bake for 20–25 minutes, or until lightly golden.

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What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!

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Here’s my current top 5 for the grill:
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I’m always looking for new ideas to add to the lineup. What are your favorite Greek (or Greek-inspired) dishes to grill? I’d love to hear what others are making—especially things that feel festive, flavorful, and easy to serve outdoors. Open to everything from meats to cheeses to sides...
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