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AuthorPapeoByPepiCategorySalty Recipes
Peel the eggplant (Optional)
Cut the eggplant into wide strips
Brine the eggplant in salt water for 30 minutes
Stir the tempura flour and the water in medium size bowl until mixed
Dip the eggplant into batter, and make sure that you shake off excess of batter.
Heat two inches of oil in a large pan
Fry the eggplant strips until golden brown, and crisp (about 3 minutes)
Drain on a paper towel.
Serve with honey or wine reduction
Ingredients
Directions
Peel the eggplant (Optional)
Cut the eggplant into wide strips
Brine the eggplant in salt water for 30 minutes
Stir the tempura flour and the water in medium size bowl until mixed
Dip the eggplant into batter, and make sure that you shake off excess of batter.
Heat two inches of oil in a large pan
Fry the eggplant strips until golden brown, and crisp (about 3 minutes)
Drain on a paper towel.
Serve with honey or wine reduction
