Tempura Eggplant with Ketchup
Crispy beer-and-panko tempura batter around tender eggplant slices, served with ketchup.
- 30 min
- 1070 kcal / serving
- easy
- vegan
- Protein
- 18.1 g
- Fat
- 51 g
- Carbs
- 125.2 g
Contains: gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 eggplant
- 150 g flour
- approx. 200 ml ice-cold water or light beer
- 1 tsp paprika powder
- 1 tsp garlic powder
- Salt & pepper
- A few ice cubes (for the tempura batter)
- 150-200 g panko
- Oil for frying
- Tomato ketchup, for serving
Method
- Cut the eggplant into slices about 1 cm thick, salt lightly and let sit for 10 minutes, then pat dry with paper towels.
- Mix flour, paprika powder, garlic powder, salt, and pepper in a bowl. Quickly stir in the ice-cold water or beer until you get a thin, slightly lumpy batter — don't overmix. Add a few ice cubes to keep the batter cold.
- Put the panko in a shallow dish.
- Heat oil in a pot or deep pan to about 170-180°C.
- Dip the eggplant slices in the tempura batter first, then coat in panko, shaking off the excess.
- Fry in batches for 2-3 minutes per side until golden and crispy, drain on paper towels.
- Serve immediately, hot, with ketchup for dipping.
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