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Fried EggplantFried Eggplant


2 Japanese eggplants, sliced in ¾ inch thick slices
Flour for dredging
Tempura batter, recipe below
Kosher salt
Oil for frying


3/4 cup AP flour
¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1 egg, lightly beaten
12 ounces of cold beer

Ponzu Sauce:

1 cup dashi broth
1.5 tablespoons fresh-squeezed lime juice
1.5 tablespoons soy sauce
2 tablespoons mirin
1.5 tablespoons rice wine vinegar
Mix all ingredients together.

Fill a large, heavy-bottomed pot with oil 1/3 of the way up. Heat to 350 degrees. Line a sheet tray with paper towels.

Whisk the flour, cornstarch, baking powder, and salt together in a large bowl. Mix in the egg. Pour in the beer and whisk until smooth. Dredge the eggplant slices in flour then dip into the batter. Carefully lower into the hot oil for about 2-3 minutes or until golden brown and crispy. Remove from the oil and drain on paper towels. Season lightly with salt.

Serve with ponzu sauce for dipping.

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