Makes 480ml/16fl.oz.
Hot Vegetarian Vegan Hors d'oeuvre Starter
Accompaniment Appetiser Dairy Free Eggless
Ingredients
2 Aubergines
(Eggplants)
Salt
75g/3oz Plain
White Flour
125g/5oz Cornflour
2 tbsp Baking
powder
Salt and Black
Pepper
270ml/9fl.oz. Ice
Cold Carbonated Water
Vegetable oil for
deep frying
Instructions
1. Wash the aubergines then cut in slices about 1cm/ 1/2 inch thick. Place in
layers in a colander, sprinkling each layer with a little salt. Cover with a
plate and leave for 15 minutes.
2. Meanwhile, heat the deep fryer to 190C, 375F.
3. Place the flours, baking powder and water in a large mixing bowl, season
with plenty of salt and black pepper and mix until blended. Do not over mix:
there should still little lumps of flour left as this adds to the texture of the
finished tempura.
4. Rinse the aubergine slices under cold running water and dry well. Coat
with a little flour then dip into the batter.
5. Deep fry in batches, for 1-2 minutes only until lightly golden brown and
crispy. Drain on kitchen paper. Serve immediately. If serving as a starter,
serve with a dipping sauce.
