Aubergine tempura vegetarian

Preparation – 10 minutes

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.

Why you should add carbonated water, not tap water.

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. 

Frying the aubergine tempura – 10 minutes

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!