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Eggplant tempura with sesame mayonnaise
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Prep Time:
50 minutes
Cook Time:
5 minutes
Total Time:
55 minutes
Savor a unique vegetarian delight with crispy tempura eggplant.
Ingredients:
  • 2 medium eggplants
  • 115g tempura flour*
  • 1 small egg yolk
  • Peanut oil, to deep-fry
  • 250ml (1 cup) whole egg mayonnaise
  • 30.00 ml sesame oil
  • 23.40 gm wholegrain mustard
  • 20.00 ml seasoned rice wine vinegar
  • 125.00 ml chopped spring onions
Instructions:
  • Slice eggplants into thin 1/2cm pieces, generously salt them, and let sit in a colander for 30 minutes to release excess moisture.
  • Prepare the sesame mayonnaise by mixing all the ingredients together in a bowl and setting it aside.
  • First, rinse the eggplant and pat it completely dry with paper towels. Now, in a bowl, mix together the flour, egg yolk, and 135ml of water gently, ensuring not to overmix; it's okay if there are lumps. Season the batter with salt. Next, heat oil in a deep frying pan over high heat. Dip the eggplant slices into the batter, then carefully place them in the hot oil in batches. Fry until they turn a light golden color, which should take about 1-2 minutes.
  • Pat dry with paper towel and enjoy with mayonnaise.

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