This delicious crispy aubergine tempura is so easy to make. Ready in 20 minutes, this recipe serves two people. Simple and tasty!
The main thing:
Made by Véronique
Published at 2015-03-15, this recipe is for 2 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 26-10-2023
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Finely grate a piece of ginger into a bowl. Mix in soy sauce, a few drops of toasted sesame oil and the juice of half a lime. Add chilli sauce/sambal to taste. Cut the aubergine into thin slices.
Make a smooth tempura batter by mixing tempura flour and carbonated water. That's all it takes. The batter should be thick enough to ensure that the aubergine slices are completely covered.
You can add some dried herbs and (grated) Parmesan cheese to the batter if you wish.
The carbonated water creates small bubbles in the batter, these bubbles become larger as soon as the batter comes into contact with hot oil. This is what ultimately ensures a crispy crust.
Heat sunflower oil to 180 degrees Celsius in a deep fryer or saucepan with a thick base. Use a wooden skewer to dip the eggplant slices into the tempura batter, and then add to the hot oil.
Fry until the aubergine slices have turned golden brown on both sides. Serve immediately. Enjoy your meal!