Eggplant Tempura
By
Daily Inspiration S
@DailyInspiration
12
A great vegetarian tempura.
(prep time does not include resting time for eggplant)
(prep time does not include resting time for eggplant)
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
10 Min
Cook:
15 Min
Method:
Deep Fry
Ingredients
- 2 medium
- eggplants
- 1 c
- flour
- 1 Tbsp
- cornstarch
- 1 1/2 c
- seltzer water
- salt
- peanut oil to deep fry
- 1 c
- mayonnaise
- 1 1/2 Tbsp
- sesame oil
- 1 Tbsp
- wholegrain mustard
- 1 Tbsp
- seasoned rice wine vinegar
- 1/2 c
- chopped spring onion
SESAME MAYO
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.
About Eggplant Tempura
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Japanese
Other Tags: Quick & Easy, Healthy
