Grain-Free Thai Eggplant Tempura with Spicy Garlic-Soy Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Yield: Serves 2 as a side dish or appetizer, or 1 as lunch
Thai Eggplant Tempura:
  • 6 tablespoons besan (chickpea flour)
  • 6 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • 1 lb (450 g) Thai eggplants, washed and stems trimmed
  • 2 ice cubes
  • Canola oil, for frying
Spicy Garlic-Soy Dipping Sauce:
  • 1 tablespoon light soy sauce
  • 1 tablespoon water
  • 1 teaspoon honey
  • ½ teaspoon rice vinegar or apple cider vinegar
  • ½ teaspoon hot sauce
  • 1 small clove garlic, grated
  • ⅛ teaspoon crushed red pepper flakes (more or less to taste)
  1. For the tempura, whisk together the chickpea flour, water, salt, black pepper, and turmeric in a medium bowl. Add the eggplants and toss to coat. Add the ice to keep the batter cold and thin it out slightly as you heat up the oil.
  2. Add about 1½ to 2 inches of oil to a medium saucepan with deep sides; bring the oil temperature to 350F over medium-high heat.
  3. Add half of the eggplant, allowing the excess batter to drip off each piece before adding it to the oil. Cook until the eggplant is tender and the batter is golden brown, about 5 minutes. Transfer the cooked eggplant to a paper towel-lined plate to drain the excess oil, and cook the remaining eggplant the same way.
  4. For the sauce, whisk together all ingredients.
  5. Serve the eggplant hot, with the sauce on the side for dipping.
Recipe by An Edible Mosaicâ„¢ at