Fried eggplant and zucchini with skordalia

Fried eggplant and zucchini with skordalia

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Serves: Entree, 4-6 People


For Batter
150 grams flour
¾ cup warm water
1 egg lightly beaten
1 tablespoon olive oil
1 teaspoon salt & freshly ground black pepper

Fried Vegetables
Olive oil for frying
500 grams of eggplant, washed trimmed and sliced 5cm
500g zucchini, washed trimmed and sliced

3 slices of bread, crusts removed
6 garlic cloves
½ teaspoon salt
2 tablespoons of red wine vinegar
4-5 tablespoons olive oil
Ground black pepper to taste



1. Place flour in large bowl and add water

2. Stir until smooth, and then beat in the egg, olive oil, salt & pepper

3. Stand for 30 minutes


1. Soak bread in water for 10-15 minutes, and then squeeze out excess water

2. Place bread, garlic, salt, red wine vinegar into a food processor and puree whilst slowly adding the olive oil

3. Place in bowl and garnish with black pepper

Fried Vegetables:

1. Heat oil in pan; dip the vegetables in the batter

2. Cook in hot oil until golden brown, and then transfer vegetables onto paper towel to drain in a warm place whilst cooking the remainder


1. Place Skordalia in the middle of a large platter surrounded by vegetable