• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • about
  • fall recipes
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • about
    • fall recipes
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Type » Appetizers

    Eggplant Tempura with Spicy Dipping Sauce (Gluten Free)

    Published: Mar 5, 2014 · Modified: Jun 30, 2023 by Faith · This post may contain affiliate links · 7 Comments

    Jump to Recipe

    Eggplant tempura is perfectly crisp outside and tender inside, easy to make, and delicious with a quick homemade dipping sauce!

    front view of tempura vegetables on small copper plate

    I think I’ve probably mentioned before that although I try with all my might not to be an impulse shopper, I’m a huge sucker for cutsie foods.

    Like Grapples. (Believe it or not Grapples – that is, apples that smell like grapes – are a real thing. But their flavor isn’t nearly as enticing as their scent. We all know that impulse buys are rarely, if ever, worth the money. But even knowing this, impulse buys are still hard to resist thanks to the evil geniuses who design supermarkets, lol.)

    And Bento boxes.

    Scaled-down desserts, especially ones served in shot glasses. (Come on, how cute are they?)

    Or pretty much any “miniature” or “baby-sized” food. (Except baby carrots! For some reason – and I know they’re just regular-sized carrots that have been cut down – they just seem weird. I avoid them like the plague.)

    gluten free eggplant tempura on wooden table

    So a while ago when I saw the sweetest little eggplants at the market, there was no way I could pass them up. (And don’t even bother asking me why I’m cool with mini-sized eggplants but baby carrots freak me out. I have no answer to give you and I’m not quite sure I want to know, lol.)

    What to do with a pound of teensy-tiny little eggplants? Make tempura. And then eat lunch.

    And the best part? Fusion at its finest. Thai, Japanese, or Indian eggplant, Indian flour, Japanese cooking style, and Chinese-inspired dipping sauce. Yes all around.

    crispy eggplant tempura

    In This Article

    • Eggplant Tempura Recipe
    • How to Make Eggplant Tempura
    • Eggplant Tempura FAQs
    • More Appetizers to Try
    • Eggplant Tempura with Spicy Garlic Dipping Sauce

    Eggplant Tempura Recipe

    In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.

    Eggplant Tempura

    • Besan - also known as chickpea flour, you can find this in Indian grocery stores
    • Water - use cold filtered water, sparkling if available
    • Salt and black pepper - for seasoning
    • Turmeric - mostly for a deep golden color on our tempura coating
    • Purple baby eggplant - this is also known as Indian eggplant; you can also use Thai eggplant (check out my post on Thai green curry to see what Thai eggplant looks like) or Japanese eggplant sliced into ½-inch-thick slices
    • Ice cubes - to keep the tempura batter cold and thin out a little as you heat up the oil
    • Oil - for frying; use any oil that you'd normally use for frying, such as peanut oil or canola oil

    Spicy Garlic Dipping Sauce

    • Tamari sauce - or soy sauce or coconut aminos
    • Water - just a touch to thin out the sauce
    • Honey - for sweetness
    • Rice vinegar - or apple cider vinegar
    • Hot sauce - use your favorite hot sauce here
    • Garlic - this really bumps up the flavor; make sure to use fresh garlic here
    • Crushed red pepper flakes - use more or less to taste
    close up of spicy garlic dipping sauce

    How to Make Eggplant Tempura

    Step 1: Make the Tempura Batter

    For the tempura batter, whisk together the chickpea flour, water, salt, black pepper, and turmeric in a medium bowl. Add the eggplant and toss to coat. Add the ice to keep the batter cold and thin it out slightly as you heat up the oil.

    Step 2: Fry the Eggplant

    Add about 1 ½ to 2 inches of oil to a medium saucepan with deep sides. Bring the oil temperature to 350F over medium-high heat.

    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.

    Step 3: Make the Sauce

    Whisk together all ingredients.

    Step 4: Serve

    Serve the eggplant hot, with the sauce on the side for dipping.

    top view of thai eggplant tempura with dipping sauce

    Eggplant Tempura FAQs

    What Type of Eggplant is Best for Tempura?

    There are a few different types of eggplant that work well for this recipe.

    • Indian eggplant - The baby purple eggplant you see pictured here is Indian eggplant; it's also known as purple baby eggplant. These are small and you can leave them whole when making tempura.
    • Thai eggplant - Called “Makeua” in Thai, this type of small, round eggplant can either be green or white. You can see what the green variety looks like in my post on Thai green curry. Depending on how large these are, you can either leave them whole, cut them in half, or cut them in quarters to make tempura.
    • Japanese eggplant - This type of eggplant is a rich purple color with a long, thin shape and much fewer seeds than regular Globe eggplant. To prep Japanese eggplant for tempura, you only need to slice it into ½-inch-thick slices.
    purple baby eggplant
    The small, round baby purple eggplants here are Indian eggplant, and the tiny white eggplant is a form of Thai eggplant.

    Do You Need to Salt Eggplant Before Frying?

    If you're using Globe eggplant, then yes, definitely salt the eggplant (or soak the eggplant in salt water) before frying. (Note that if you salt eggplant, let the salt sit on the eggplant slices for 20 minutes before rinsing the salt off under running water and gently wringing the slices to remove excess moisture.)

    However, if you're using Indian eggplant, Thai eggplant, or Japanese eggplant, there is no need to salt it before frying.

    This is because salting eggplant helps draw out excess moisture. And because the excess moisture can be bitter, salting helps reduce eggplant's bitter flavor. However, purple baby eggplants, Thai eggplants, and Japanese eggplants have minimal seeds (and therefore much less bitter flavor) than other eggplant varieties, and so they don't need salting before cooking.

    I've also heard it said that salting eggplant helps make sure it absorbs less oil when frying, but I'm not sure if that actually works!

    More Appetizers to Try

    • Baba Ganoush - this one is a must-try if eggplant is your thing
    • Sweet Grilled Peppers - they come out just as delicious cooked in the oven as they do on the grill
    • 10-Minute Marinated Mozzarella Balls - it doesn't get any easier!
    eggplant tempura with spicy garlic soy dipping sauce

    Let's Connect

    an edible mosaic stamp logo 1200 square

    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

    To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

    eggplant tempura recipe featured image

    Eggplant Tempura with Spicy Garlic Dipping Sauce

    By: Faith Gorsky
    Eggplant tempura is perfectly crisp outside and tender inside, easy to make, and delicious with a quick homemade dipping sauce!
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Appetizer
    Cuisine Indian, Japanese
    Servings 2 servings
    Calories 164 kcal

    Ingredients
     
     

    Eggplant Tempura:

    • 6 tablespoons besan (also called chickpea flour or gram flour)
    • 6 tablespoons water
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon turmeric
    • 1 pound purple baby eggplant washed and stems trimmed (or Thai eggplant, or Japanese eggplant sliced into ½-inch-thick slices)
    • 2 ice cubes
    • Oil for frying

    Spicy Garlic Dipping Sauce:

    • 1 tablespoon tamari sauce or soy sauce or coconut aminos
    • 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

    Instructions
     

    • For the tempura batter, whisk together the chickpea flour, water, salt, black pepper, and turmeric in a medium bowl. Add the eggplant and toss to coat. Add the ice to keep the batter cold and thin it out slightly as you heat up the oil.
    • Add about 1 ½ to 2 inches of oil to a medium saucepan with deep sides. Bring the oil temperature to 350F over medium-high heat.
    • 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.
    • For the sauce, whisk together all ingredients.
    • Serve the eggplant hot, with the sauce on the side for dipping.

    Faith's Tips

    • Oil for Frying: Use an oil with a high smoke point, such as peanut oil or canola oil.

    Nutrition

    Nutrition Facts
    Eggplant Tempura with Spicy Garlic Dipping Sauce
    Amount Per Serving
    Calories 164 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.3g2%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 0.4g
    Sodium 844mg37%
    Potassium 750mg21%
    Carbohydrates 31g10%
    Fiber 10g42%
    Sugar 14g16%
    Protein 8g16%
    Vitamin A 102IU2%
    Vitamin C 6mg7%
    Calcium 39mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Eggplant Tempura, Eggplant Tempura Recipe, Gluten Free Tempura, Tempura Eggplant
    Tried this recipe?Let me know how it was!
    eggplant tempura pin

    More Appetizers

    • obatzda recipe featured image
      Obatzda Recipe - Easy German Beer Cheese Dip {video}
    • peach burrata salad recipe featured image
      Peach Burrata Salad Recipe with Pistachio, Bacon, and Basil
    • vegetable fritters recipe featured image
      Crispy Vegetable Fritters with Creamy Garlic Sauce
    • peanut butter hummus featured image
      10 Minute Easy Thai Curry Peanut Butter Hummus

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ebeats says

      September 28, 2020 at 8:50 pm

      Are there any alternatives to besan ? Would regular flour suffice or would it not have the same quality?
      Thanks!

      Reply
      • Faith says

        October 05, 2020 at 6:02 am

        I like using besan flour here because in addition to being gluten free, it yields a crunchy coating with a slightly nutty flavor. You can use regular flour (you might need to slightly adjust the amount of water in the recipe), but it will taste slightly different and not be quite as crunchy. I hope you enjoy it if you give it a try!

        Reply
    2. Joanne says

      March 06, 2014 at 7:26 am

      Now I SO want to find some of those mini eggplants here! I suppose I'll have to wait for the fall, though. Your decision to tempura them was a pretty perfect one in my opinion!

      Reply
    3. Eileen says

      March 05, 2014 at 12:36 pm

      I haven't had tempura in far too long! Love the idea of frying up a bowlful of tiny baby eggplant in a crispy shell. I never know what to do with the super tiny ones--this is such a great idea!

      Reply
    4. Dixya @ Food, Pleasure, and Health says

      March 05, 2014 at 11:51 am

      tempura is calling my name..do you think I could use almond flour instead of besan? and grapples - i purchased them on an impulse too but I think its just the scent thats good.

      Reply
    5. Rosa says

      March 05, 2014 at 5:17 am

      Wonderful! These tempura look delicious. I love besan flour...

      Cheers,

      Rosa

      Reply
    6. Erica says

      March 05, 2014 at 4:36 am

      hahaha- I've purchased a Grapple- definitely a disappointment. This looks so delicious. I'm a huge eggplant fan- can't get enough!

      Reply

    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic