Eggplant Tempura

Vegetable tempura is known as "shojin age." Shojin stands for the Buddhist cooking tradition, which prohibits the use of meat.

Eggplant Tempura
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tetsuya Soutome

Average

Vegetables

Quick

Other

90kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 1)

  • 1/2 eggplant
  • Flour, as needed
  • [Tempura batter]

    • 400 g flour (plain flour)
    • 1 1/2 eggs
    • 600 ml cold water
  • Oil for deep-frying, as needed

Directions

1

Cut off the stem end of the eggplant, then cut the eggplant in half along its length. Make 3 cuts into each half, at even intervals.

2

Coat the cut surface with flour, then tap off any excess. Coat the cut surface with tempura batter.

Advice

Vegetables contain a lot of moisture, and the moisture escapes from cut surfaces, so coating the cut surfaces with flour helps stop moisture from escaping and helps prevent burning.

3

Preheat oil to 180°C and add the eggplant, skin side down. Fry for 5 min, occasionally turning over to allow it to cook evenly.

Advice

Placing the eggplant in with the skin side down makes the color of the skin brighter. Cooking it slowly keeps the finished result smooth and juicy.