Here we are in mom and dad’s kitchen where I learned how to cook. They are working together making tempura – a Japanese way to fry vegetables, shrimp, or fish. You can use all kinds of vegetables like string beans, zucchini, sweet potato, ocra, etc. This time they are frying sliced eggplant.
It is easier just to get a tempura batter mix. Follow the instructions for preparation. Dip the eggplant slices in this batter on both sides.
The next ingredient is panko or Japanese style bread crumbs. It give a crunch to the tempura.
Just put into a plate and take the dipped eggplant and coat with the panko on both sides.
Use a light high-temp oil like grapeseed oil. Make sure it is hot enough by putting a drop of batter in first to make sure it frys well. If not hot enough it will get greasy. If it starts to smoke then it is too hot. Brown on both sides. Here you can see a production where the newly dipped pieces get dropped in on one side and the browned ones come out on the other. When done, put onto paper napkins to soak up excess oil.
You can also get a prepared tempura dipping sauce. Eat while hot and enjoy!