Eggplant is one of the most quintessential Israeli ingredients out there. Babaganoush, smoked eggplant, roasted eggplant, marinated eggplant, fried eggplant...Israel has got you covered. Tempura, a classic Japanese technique, pairs brilliantly with eggplant and is incredible served with Israeli cheese like feta, or labaneh.
Try using an Israeli beer, if you can find it. The Israeli beer industry has exploded in recent years.
- Cook Time
- Prep Time
- 1 egg
- 1 cup all-purpose flour
- 1½ cups ice cold beer
- 1 medium eggplant sliced into ½-inch thick rounds
- Extra virgin olive oil, such as Colavita, for frying
- Kosher salt
- Garnish: feta, fresh herbs, Greek yogurt or labaneh
1. In a medium bowl, combine egg, flour and beer. Whisk until smooth.
2. Heat frying pan over medium heat and pour in 2 inches of evoo.
3. Dip eggplant rounds into tempura batter and then into hot oil. Fry until golden brown. Drain on paper towels and sprinkle with salt.
4. Serve topped with feta, fresh herbs or dip into Greek yogurt or labaneh.