Tempura was first introduced by the Portuguese in the 16th century, but it is now widely recognized as a Japanese delicacy. Eggplant tempura is a staple that's hard to resist!
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 1)
- 1/2 eggplant
- Flour, as needed
- 400 g flour (plain flour)
- 1 1/2 eggs
- 600 ml cold water
- Oil for deep-frying, as needed
Cut off the stem end of the eggplant, then cut the eggplant in half along its length. Make 3 even cuts into each half.
Coat the cut surface with flour, then tap off any excess. Coat the same surface with [Tempura batter].
Vegetables contain a lot of moisture, which escapes from cut surfaces. Coating the cut surfaces with flour keeps moisture from escaping and helps to prevent burning.
Preheat the oil to 180°C. Place the eggplant, skin-side down, and fry for 5 minutes, occasionally turning over to allow it to cook evenly.
Placing the eggplant in the oil with the skin-side down brightens the color of the skin. Cook slowly to keep the finished result tender and juicy.