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Eggplant tempura with sesame mayonnaise

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, C, E, P
    MineralsZinc, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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