eggplant tempura

Name: Eggplant Tempura
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: Japanese
Ingredients: 2 medium eggplants; 1 cup(s) flour; 1 tablespoon(s) cornstarch; 1 1/2 cup(s) seltzer water; - salt; - peanut oil to deep fry; ## SESAME MAYO; 1 cup(s) mayonnaise; 1 1/2 tablespoon(s) sesame oil; 1 tablespoon(s) wholegrain mustard; 1 tablespoon(s) seasoned rice wine vinegar; 1/2 cup(s) chopped spring onion

3 Pinches

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Deep In The Heart of, TX

Updated on Jul 8, 2016

A great vegetarian tempura. (prep time does not include resting time for eggplant)

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prep time 10 Min

cook time 15 Min

method Deep Fry

yield 6 serving(s)

Ingredients

2 medium eggplants
1 cup flour
1 tablespoon cornstarch
1 1/2 cups seltzer water
- salt
- peanut oil to deep fry
SESAME MAYO
1 cup mayonnaise
1 1/2 tablespoons sesame oil
1 tablespoon wholegrain mustard
1 tablespoon seasoned rice wine vinegar
1/2 cup chopped spring onion

How To Make eggplant tempura

Step 1

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

Step 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.
Step 3

Drain on paper towel and serve with mayonnaise.
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