Entrees

Eggplant tempura with sesame mayonnaise

Name: Eggplant tempura with sesame mayonnaise
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 6
Ingredients: 2 medium eggplants; 115g tempura flour (from Asian grocers); 1 small egg yolk; Peanut oil, to deep-fry; 250ml (1 cup) whole egg mayonnaise; 1 1/2 tablespoons sesame oil; 1 tablespoon wholegrain mustard; 1 tablespoon seasoned rice wine vinegar (from supermarkets); 1/2 cup chopped spring onions

Rate now

50m

05m

Jump to recipe

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

2 medium eggplants
115g tempura flour (from Asian grocers)
1 small egg yolk
Peanut oil, to deep-fry

Sesame mayonnaise

250ml (1 cup) whole egg mayonnaise
1 1/2 tablespoons sesame oil
1 tablespoon wholegrain mustard
1 tablespoon seasoned rice wine vinegar (from supermarkets)
1/2 cup chopped spring onions

Method

1.

Cut eggplants into 1/2cm slices, sprinkle with salt and place in a colander over a sink. Set aside for 30 minutes.
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 until oil reaches 180°C (a cube of bread will turn golden in 30 seconds). 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.