Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 medium eggplants

  3. 115g tempura flour*

  4. 1 small egg yolk

  5. Peanut oil, to deep-fry

  6. Sesame mayonnaise

  7. 250ml (1 cup) whole egg mayonnaise

  8. 1 1/2 tbs sesame oil

  9. 1 tbs wholegrain mustard

  10. 1 tbs seasoned rice wine vinegar

  11. 1/2 cup chopped spring onions

Instructions Jump to Ingredients ↑

  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.


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