Eggplant Tempura

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!

Eggplant Tempura
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tetsuya Saotome

Average

Vegetables

Eggs

Quick

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 even cuts into each half.

2

Coat the cut surface with flour, then tap off any excess. Coat the same surface with [Tempura batter].

Advice

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.

3

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.

Advice

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.