Eggplant tempura with sesame mayonnaise

Name: Eggplant tempura with sesame mayonnaise
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
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

www.delicious.com.au

Your recipes

Prep Time: 50 minutes

Cook Time: 5 minutes

Total: 55 minutes

Servings: 6

Author : delicious. team

dinner party egg yolk recipes appetiser

Ingredients

Remove All · Remove Spices · Remove Staples

2 medium eggplants115 grams tempura flour (from Asian grocers)1 small egg yolkPeanut oil, to deep-fry250 milliliters (1 cup) whole egg mayonnaise1 1/2 tablespoons sesame oil1 tablespoon wholegrain mustard1 tablespoon seasoned rice wine vinegar (from supermarkets)1/2 cup chopped spring onions

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cut eggplants into 1/2cm slices, sprinkle with salt and place in a colander over a sink. Set aside for 30 minutes.

Step 2

Meanwhile, to make the sesame mayonnaise, combine all the ingredients in a bowl. Set aside.

Step 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.

Step 4

Drain on paper towel and serve with mayonnaise.