Eggplant tempura recipe

Whether it’s placed on top of soup noodles, rolled up in maki, presented as an appetizer, or served as the main course in a meal, tempura is a very versatile and delicious addition to any Jap…

An extra serving of cooking inspiration...

Soak in water for 10 minutes: eggplant , sliced to your liking (3cm rounds, slices, whatever) Remove from water and pat dry. While...

Crisp light batter and perfectly tender aubergine are a match made in heaven in this Eggplant Tempura recipe!

Once again, the short week did me in. I just cannot seem to get my act together. And being pulled out for one of those four days didn't ...

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This is a Filipino-favorite dish. It is an eggplant meal cooked “tempura” style. They are thinly sliced Japanese eggplants, dipped in tempura batter, large ‘Panko’ breadcrumbs and deep fried for a few sizzling minutes in hot oil. For a manageable meal on a hot summer day, I used the open burner on our outdoor grill to cook this. On colder days, I cook tempura indoors, stove top. For a terrific tempura batter, I adapted the recipe of my good friend, Namiko from her blog “Just One Cookbook”…

Dive into the tantalizing world of tempura, a Japanese delicacy that tantalizes taste buds with its crispy exterior and succulent interior. Experience the addictive crunch as you bite into perfectly fried seafood and veggies like shrimp, squid, sweet potato, and eggplant. Crafting this masterpiece requires a blend of flour, cornstarch, and ice-cold water, ensuring each bite is a symphony of textures and flavors. Don't miss out on this culinary adventure—perfect your tempura game today!