Eggplant tempura with sesame mayonnaise

Eggplant tempura with sesame mayonnaise

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

The ingredient of Eggplant tempura with sesame mayonnaise

  1. 2 medium eggplants
  2. 115g tempura flour*
  3. 1 small egg yolk
  4. Peanut oil, to deep-fry
  5. 250ml (1 cup) whole egg mayonnaise
  6. 1 1/2 tablespoons sesame oil
  7. 1 tablespoon wholegrain mustard
  8. 1 tablespoon seasoned rice wine vinegar
  9. 1/2 cup chopped spring onions

The instruction how to make Eggplant tempura with sesame mayonnaise

  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.

Nutritions of Eggplant tempura with sesame mayonnaise

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calories: https://schema.org
calories: NutritionInformation

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