Eggplant battered in tempura, a batter technique that is very crunchy, easy to prepare.
This batter must be a little thick, so that it is a crisp batter and is not too oily. You will surely like it.
We have the aubergines all year round in the market but now is when it is their time and they are very good. They can be prepared in many ways and are always delicious.
Eggplant battered in tempura
Author Montse
Recipe type: incoming
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 2 eggplants
- All-purpose flour or (special tempura flour)
- A glass and a half of very cold water
- Oil and salt
Preparation
- We will cut the aubergines that are not very fat into slices, we put them in a bowl with water to release the bitterness. We will have them for about 15 minutes.
- In another bowl we put 2-3 tablespoons of flour and we add the cold water, we stir until we obtain a soft and not very thick dough.
- We remove the slices of aubergines from the water, we dry them with kitchen paper.
- In a wide frying pan we put oil like 2 fingers and put it to heat.
- We salt the slices of aubergines, in a plate we put all-purpose flour and we flour all the slices of aubergines.
- When the oil is hot we will pass the slices of aubergines through the tempura and we will fry them, we will turn them over until they are well browned.
- We take them out as they are golden brown and we will put them in a source where we have absorbent paper and so on until they are all.
- Once ready we put them in the serving dish.
- They can be accompanied by a tomato sauce or with a splash of honey that goes very well.