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 Sticky tempura eggplant

Eggplant can be hit or miss for some people, but I assure you this will change the mind of an eggplant hater. The sauce clings onto the light batter, giving each bite a nice chew and crisp.

 

A piece of advice: make sure your batter is cold right before it hits the hot oil.

 

Cold batter + hot oil = more bubbles

Ingredients:

 

  • Eggplant

  • Cornstarch

  • Flour

  • Cold water

  • Ice

  • Frying oil

  • Spring onions to garnish

Sauce:

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  • Honey-

  • Soy sauce-

  • Hot sauce- use your favourite-

  • Garlic, minced-

  • Ginger, minced-

  • Ketchup-

  • Sesame oil-

  • Lime juice or another kind of acid-

  • Chinese Five Spice

Method:

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  1. Begin by making the sauce: mix all the ingredients in a bowl and adjust to your tastes. Set aside until later.

  2. Chop your eggplant into cubes or batons.

  3. Toss the eggplant in cornflour until coated.

  4. Combine the cold water and flour until they reach a loose batter. If it’s too thick, add more water. If it’s too thin, more flour. Either way, you’ll have a batter. Add ice to keep the batter cold.

  5. Prepare a wire rack or paper towel-lined baking tray.

  6. Heat a pot with enough oil for deep frying.

  7. While the oil heats up, add the eggplant to the tempura batter. You can also begin to slowly heat the sauce in another pan until it thickens slightly.

  8. Add the battered eggplant to the oil and fry until golden brown. Remove to the prepared rack/tray. If you are working in small batches, keep the fried pieces in a warm oven.

  9. Toss the eggplant in the sauce until each piece is coated.

  10. Garnish with spring onion and serve while hot.

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