Fried Aubergines with Garlic Sauce


  • 1 kg aubergines (large purple type)
  • ½ cup of evo3 extra virgin organic olive oil
  • 1 egg
  • Soda
  • 1 tsp baking powder
  • 1 cup flour
  • 1½ pounds of potatoes for boiling
  • 6-12 cloves of garlic, minced or grated (to taste)
  • 1 cup of extra virgin organic olive oil
  • ⅓ cup of good quality red or white wine vinegar
  • 1 tbs of salt
  • ½ tsp of freshly ground black pepper


Tip: If you don’t have time to dry the aubergines in the sun, place them in a colander or tray and salt them for about 1 hour.

Serving (5)

  1. Wash the aubergines and cut them into slices.  For authentic flavouring, place them in a tray in the sun to dry.
  2. While they are drying, it’s a perfect time to prepare the garlic sauce.  Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done. Drain.
  3. Sprinkle the potatoes with pepper and mash.
  4. In the blender bowl of the food processor (or with a hand mixer), purée the potatoes (like mashed) and minced garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. The garlic sauce/skordalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).
  5. After the aubergines have dried, rinse them when ready to cook.  Place them in boiling water until they soften (Tip: They are soft enough when a fork placed between your thumb and index finger can go through it with no effort).
  6. To fry, make mix with 1 egg, 1 small pack of baking soda, 1 teaspoon of baking powder.  Dip slices of aubergines into the mix on both sides and then dip it into the flour separately.  Fry in olive oil.
  7. When they have finished frying, add garlic sauce as dressing and serve while hot.


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