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Eggplant Tempura with Spicy Garlic Dipping Sauce Recipe

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This recipe for Eggplant Tempura with Spicy Garlic Dipping Sauce is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eggplant Tempura:
6 Tbs besan (also called chickpea flour or gram flour)
6 Tbs water
¼ tsp salt
¼ tsp black pepper
¼ tsp turmeric
1 lb purple baby eggplant washed and stems trimmed (or Thai eggplant, or Japanese eggplant sliced into ½-inch-thick slices) 🍆

Spicy Garlic Dipping Sauce:
1 Tbs tamari sauce or soy sauce or coconut aminos
1 Tbs water
1 tsp honey
½ teaspoon rice vinegar or apple cider vinegar
½ teaspoon hot sauce
1 small clove garlic grated
⅛ teaspoon crushed red pepper flakes more or less to taste
Directions:
Directions:
For the tempura batter, whisk together the chickpea flour, water, salt, black pepper, and turmeric in a medium bowl. Add the eggplant and toss to coat. Add the ice to keep the batter cold and thin it out slightly as you heat up the oil.
Add about 1½ to 2 inches of oil to a medium saucepan with deep sides. Bring the oil temperature to 350ºF over medium-high heat.
Add half of the eggplant, allowing the excess batter to drip off each piece before adding it to the oil. Cook until the eggplant is tender and the batter is golden brown, about 5 minutes. Transfer the cooked eggplant to a paper towel-lined plate to drain the excess oil, and cook the remaining eggplant the same way.
For the sauce, whisk together all ingredients.
Serve the eggplant hot, with the sauce on the side for dipping.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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