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.
Beer Battered Eggplant Tempura
Servings
6 Servings
Ingredients
- 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 for frying
- Kosher salt
- Garnish: feta fresh herbs, Greek yogurt or labaneh
Instructions
- In a medium bowl, combine egg, flour and beer. Whisk until smooth.
- Heat frying pan over medium heat and pour in 2 inches of evoo.
- Dip eggplant rounds into tempura batter and then into hot oil. Fry until golden brown. Drain on paper towels and sprinkle with salt.
- Serve topped with feta, fresh herbs or dip into Greek yogurt or labaneh.
Just made this. It was good but two comments:
1. It seems like there is too much batter. After I made the eggplant there was enough batter left for one sweet potato and half a pound of cod and there is still batter left.
2. I would add less beer per the amount of flour. The batter was very thin.
Thanks for the notes