Eggplant Tempura

Eggplant Tempura

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Daily Inspiration S

By
@DailyInspiration

A great vegetarian tempura.

(prep time does not include resting time for eggplant)

Rating:

☆☆☆☆☆ 0 votes

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
  • SESAME MAYO

  • 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

How to Make Eggplant Tempura

Step-by-Step

  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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