Thinly sliced eggplant dipped in tempura batter, then deep fried. Done in about 20 minutes, recipe for two people.
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Finely grate the ginger root. Mix in the soy sauce, a few drops of sesame oil and squeeze some lime juice in the sauce. Be gentle with adding the sambal, make it as spicy as you like.
Slice the eggplant into thin slices. Make a nice and smooth tempura batter, it's very easy using only the tempura flour and sparkling water. No other ingredients needed!
The batter should be a bit thick, so it would completely coat the eggplant or any other vegetable you like. Spice up your tempura batter with some herbs or try adding some grated (parmesan) cheese!
Why use sparkling water you say? Sparkling water creates tiny bubbles in your batter, these bubbles will expand when they come in contact with the hot oil. This creates an extra crispy crust.
HEAT the frying oil to about 180 degrees Celsius or 350 degrees Fahrenheit. Use a wooden skewer to dip the eggplant into the batter.
The eggplant should be fully coated, then carefully lower into the frying oil. Do not overcrowd the pan. Fry the eggplants until they are golden brown on both sides.
Serve immediately, but be careful; they are really hot!
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