Eggplant Tempura

Eggplant Tempura Recipe

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A great vegetarian tempura.

(prep time does not include resting time for eggplant)

☆☆☆☆☆ 0 votes
10 Min
15 Min
Deep Fry


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2 medium
1 c
1 Tbsp
1 1/2 c
seltzer water
peanut oil to deep fry


1 c
1 1/2 Tbsp
sesame oil
1 Tbsp
wholegrain mustard
1 Tbsp
seasoned rice wine vinegar
1/2 c
chopped spring onion

How to Make Eggplant Tempura


  • 1Cut eggplants into 1/2cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to release water.
  • 2Rinse eggplant and thoroughly dry with paper towel. Combine flour, constarch, and seltzer water in a bowl (do not over mix, lumps are fine). Season with salt. Heat oil in a deep frying pan over high heat. Dip eggplant in batter then add to hot oil in batches. Fry for 1-2 minutes until light golden.
  • 3Drain on paper towel and serve with mayonnaise.

Printable Recipe Card

About Eggplant Tempura

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Japanese
Other Tags: Quick & Easy, Healthy

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