Eggplant tempura with sesame mayonnaise

Cooking Vegetarian Eggplant tempura with sesame mayonnaise

Try this tempura eggplant for a vegetarian meal that is deliciously different.

Lables: Vegetarian Fish free Lactose free Shellfish free
  1. Cut eggplants into 1/2cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to degorge.
  2. Meanwhile, to make the sesame mayonnaise, combine all the ingredients in a bowl. Set aside.
  3. Rinse eggplant and thoroughly dry with paper towel. Combine flour, egg yolk and 135ml water in a bowl (do not over mix, lumps are fine). Season with salt. Heat oil in a deep frying pan over high heat. Dip eggplant in batter then add to hot oil in batches. Fry for 1-2 minutes until light golden.
  4. Drain on paper towel and serve with mayonnaise.

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2 medium eggplants
115g tempura flour*
1 small egg yolk
Peanut oil, to deep-fry
250ml whole egg mayonnaise
1 1/2 tbsp sesame oil
1 tbsp wholegrain mustard
1 tbsp seasoned rice wine vinegar
1/2 cup chopped spring onions

Adv

Autors
Preparation time
50
Cooking time
5
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Vegetarian
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