Aubergine Tempura


It’s my favourite starter, the one I most cook and rely on, makes a great ice breaker, a great companion for any meal. It has so many followers, once you try them you are hooked!

I have been making them for as long as I can remember, I love tempura with any kind of vegetable, but the aubergine I believe is my absolute favourite!

I have tried many recipes for the batter, and I have come to perfect it, I think!

Well here it goes, finally I’m posting it.

For the batter

  • 1 egg
  • 150ml of cold water
  • 125g self raising flour
  • 2 tablespoons of cornflour
  • 1 teaspoon of baking powder
  • 1 big aubergine or two small ones

Beat the egg and the water in a bowl. Add the flour, the cornflour and the baking powder, and mix.

Slice the aubergines and place them in a colander, salting them as you place them. Leave them to sweat the moist out for at least 1 h.

Rinse them and dry them.

Season your batter with salt & pepper.   Dip the Aubergines in the batter.

Heat up a pan with oil. When the oil is hot fry the aubergines in batches.

They cook pretty quick, so be careful not to burn them!

Have a plate ready with paper kitchen towels to put your cooked tempura, so the kitchen towels soaks the oil.

Eat them hot as they are at its best. Spongy and soft. Melting in your mouth.

But don’t worry as they are also great cold and even next day!





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