Eggplant Tempura





Eggplant Tempura


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.



Serve warm.