Eggplant Tempura

Eggplant Tempura

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A great vegetarian tempura.

(prep time does not include resting time for eggplant)


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10 Min
15 Min
Deep Fry


  • 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


  1. Cut eggplants into 1/2cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to release water.
  2. Rinse 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.
  3. Drain 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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