Greek Floured Eggplant Slices Fried in Olive Oil

What you need

• 2 large eggplants, about 700 g (1 1/2 lb) in total
• 2 tbsp coarse salt, for salting the slices
• 60 g (1/2 cup) all-purpose flour
• 150 ml (2/3 cup) olive oil, plus more as needed for frying
• 1 lemon, cut into wedges
• 1 pinch dried oregano, optional

Method

Restated from the original video

1. 1

   Trim the eggplants and cut them crosswise into rounds 1 cm (1/2 in) thick. Peel off strips of skin lengthwise if you like a striped look.

2. 2

   Spread the slices in a colander in layers and sprinkle each layer with the coarse salt. Leave for 30 min so the bitter juices drain out.

3. 3

   Rinse the slices briefly under cold water, then squeeze gently and pat completely dry with a clean towel.

4. 4

   Put the flour on a plate and press each slice into it on both sides. Shake off the extra.

5. 5

   Heat about 5 tbsp of the olive oil in a large frying pan over medium-high heat until it shimmers.

6. 6

   Fry the slices in a single layer, without crowding, until deep golden underneath, 3-4 min. Turn and fry the second side for 3 min, until soft in the middle.

7. 7

   Lift the slices onto a tray lined with paper towels. Add more olive oil to the pan between batches and let it heat up again.

8. 8

   Season the hot slices with a little salt and a pinch of oregano.

9. 9

   Serve warm or at room temperature with the lemon wedges.

Imported from frag-mutti.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.