Friday, 20 July 2012

Recipe - Eggplant Tempura

This eggplant tempura is a classic Japanese dish that aims to please. It is one of the nicest way to eat eggplant. I will highlight some health benefits of the eggplant before coming to the recipe proper.

Eggplants contain a potent antioxidant that protects cell membranes from damage. Studies have shown that it protects the lipids or fat of our brain cell membranes which protects us from free radicals that can alter how our cells communicate with messenger molecules. Its that same phytonutrient that gives eggplant its color. Eggplant may help you sleep better since it contains tryptophan. Eggplant contains many heart healthy nutrients such as fiber, folate, Vitamins B 3 & 6 along with magnesium and potassium. 

1 eggplant, cut into oval shape of half cm thickness
1 tsp salt
1 tbs of flour for dredging the eggplant
2 tbs of oil for frying

Tempura Ingredients
1 egg beaten
3 tablespoon of flour
3 tablespoon of cold water, from the fridge

Sprinkle the salt on the cut eggplant
Dredge the eggplant with flour to let it stick better with the tempura mixture

In a bowl, mix the tempura ingredients.
The cold water will prevent lumps from forming.
The amount of water to flour is about 1 to 1.
Add in water slowly until the tempura mixture is runny, not too thick or too watery.

Heat the oil in a pan till hot
Dip the eggplant in tempura mixture and fry on each side for about 2 minutes or until light brown.
Drain on paper towel and serve.

Besides eggplant, many other vegetables can be fried with tempura. Okra, shitake mushrooms are examples.


A nice 12 minute video on how to make  tempura.

A 3 minute video on the health benefits of eggplant

Another 4 minute video on making tempura:

Some cute eggplants

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