Light and flavorful, Eggplant Tempura is a wonderful appetizer or surprising side dish. This recipe has a secret ingredient that makes it extra delicious: garlic.
- 1 pound Japanese eggplant, cut into 1 1/2-inch strips
- 1 1/4 cups all-purpose flour
- 2 cups cold water
- 2 cups panko flakes
- 5 gloves garlic
- Oil for frying
Step 1: Cut eggplants into strips. In a large bowl, whisk together the flour and water until smooth. Set aside. Place the panko in a bowl and set aside. In a large saucepan heat 2 inches of oil to 350° over medium-high heat. Dip the eggplant in the flour/water mixture. Shake off excess batter. Roll the coated eggplant in the panko until completely coated. Fry the eggplant until golden brown and crisp, about 3 minutes. Drain on paper towels or a wire rack.
Step 2: Mince the garlic. Heat up a pan with 1 teaspoon of oil. Add garlic and stir fry till garlic turn light brown. Add eggplants in the pan. Mix well and salt to taste.