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.