Crispy Tempura Eggplant with Spicy Garlic Sauce
25 minutes
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About Crispy Tempura Eggplant with Spicy Garlic Sauce
Inspired by a Food Fiesta Delhi triumph, this Crispy Tempura Eggplant recipe features delicately fried eggplant slices coated in a light tempura batter, creating a delightful textural contrast. It's a fusion delight, praised by renowned chefs Ranveer Brar and Ajay Chopra, and easily recreated in your own kitchen.The real star? Our homemade spicy garlic sauce. Unlike store-bought versions, this sauce allows you complete control over sweetness and spice, resulting in a perfectly balanced sweet, sour, and spicy flavor profile. It's a fresh, vibrant complement to the crispy eggplant, making this dish unforgettable.This recipe is perfect for a unique appetizer, side dish, or even a vegetarian main course. Impress your guests with this elevated take on a classic, proving that homemade is always better!
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See the 30-Day PlanRecipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
For the Tempura Batter
- 2 tbsp All-Purpose Flour
- 1/2 cup Water add gradually until desired consistency is reached
- 1/4 tsp Salt
For the Eggplant
- 1 medium Eggplant also known as brinjal; sliced into 1/4-inch thick rounds
For the Spicy Garlic Sauce
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 2 clove Garlic crushed and minced
- 1 inch Ginger minced
- 2 tbsp Tomato Ketchup
- 1/2 tbsp Vinegar white
- 1 tsp Sugar
- 1 tsp Salt or to taste
- 1/2 tsp Pepper Flakes or to taste, red
- 2 cup Vegetable Oil for frying
Instructions
Prepare the Tempura Batter
- In a bowl, whisk together all-purpose flour, salt, and ice water until you achieve a smooth, slightly thick batter.
Prepare the Eggplant
- Slice the eggplant into 1/4-inch thick rounds. Prick each slice several times with a fork.
Fry the Eggplant
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip each eggplant slice into the tempura batter, ensuring it's fully coated. Carefully place the battered eggplant into the hot oil and fry until golden brown and crispy (about 2-3 minutes per side).
- Remove the fried eggplant and place it on a wire rack to drain excess oil.
Make the Spicy Garlic Sauce
- Heat a tablespoon of oil in a pan over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the chopped onion and sauté until softened (about 3-4 minutes).
- Stir in the chopped tomatoes, salt, red pepper flakes, tomato ketchup, and vinegar. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the sugar and adjust seasoning to taste.
Assemble and Serve
- Arrange the crispy tempura eggplant on a serving platter. Spoon the spicy garlic sauce generously over the eggplant. Serve immediately while hot and crispy.
Recipe Notes
Expert Tips
- For extra crispy eggplant, ensure your oil is at the correct temperature before frying. Use a thermometer for precise control.
- Don't overcrowd the pan when frying the eggplant; this will lower the oil temperature and result in soggy eggplant.
- Adjust the amount of red pepper flakes to control the level of spiciness in the sauce. Start with less and add more to taste.
- For a richer flavor, use a high-quality tomato ketchup or consider making your own.
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Recipe Nutrition
Calories: 88kcalCarbohydrates: 10gProtein: 5gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1710mgFiber: 1gSugar: 2g
Gurvinder Kaur
Articles: 14
5 Comments
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Thanks for the inspiration! Looks tasty.
This looks so tasty! Thank you.
Looks so mouthwatering! Thanks for sharing.
I’m excited to make this at home!
Such a beautiful dish! Can’t wait to try it.