This is such an excellent textural and flavor play. The crunchy, airy tempura-fried eggplant is a gorgeous contrast to the rich and hearty pesto sauce. It's a very straightforward but elegant meal that works as well for a weeknight dinner as it does for fancy appetizer. I discovered this recipe accidentally in the midst of a random cooking spree with my friend Sarah. We both wanted something light but full of flavor, and this recipe absolutely hit it on the head. Even my notoriously finicky uncle Tony approved!
What really sets this recipe apart is the homemade pesto. It provides a depth of freshness and richness that pre-made pesto is simply not capable of. Having your own homemade pesto is a very satisfying experience ā you get to decide what goes in it, so you know its taste and quality. We tested and tested with the recipe until it was just right, and in all honesty, I'm still really impressed at how wonderful it ended up.". And anyway, somebody's gotta have a bit of cooking challenge.
But the most wonderful part of it all? This recipe is incredibly easy to prepare. Even when you are not a seasoned chef, you will learn to prepare this recipe very quickly with minimal practice. It is an effortless process, and the outcome is always tasty. It's such a showstopping way of impressing your family and friendsāand yourself as well! Amazing how a quick recipe can grant you so much satisfaction.
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Required Equipments
- Large bowl
- Whisk
- Measuring cups and spoons
- Shallow dish
- Tongs
- Fry thermometer
- Baking sheet
- Parchment paper
- Large skillet
Tempura Fried Eggplant with Pesto Sauce: Frequently Asked Questions
Tempura Fried Eggplant with Pesto Sauce
This recipe combines the crispy delight of tempura-fried eggplant with the herbaceous goodness of a vibrant homemade pesto sauce. It's a flavor explosion in every bite!
ā³ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
š½ Ingredients
š Instructions
- First things first, let's get that eggplant prepped. Wash it thoroughly, and then slice it into 1/2-inch thick rounds. I like to use a mandoline slicer for even thickness, but you can definitely use a knife if you're feeling extra careful (and donāt mind slightly uneven slices).
- Now for the star of the show, the tempura batter. In a large bowl, whisk together 1 cup of ice-cold water and 1 cup of all-purpose flour (I recommend using a good quality one, if possible) until you have a smooth batter. Don't overmix ā a few lumps are okay! This is where you want to be extra careful. Overmixing makes it glutenous, so that's what we're trying to avoid! I learned that the hard way, lots of heavy tempura...
- Next, prepare your shallow dish with panko bread crumbs. Yep, those are going straight into our delicious, crispy tempura coating. (You can experiment with adding some parmesan cheese to the bread crumbs for a little extra oomph). Set this aside and let's move on to the frying stage.
- Heat your oil. A large skillet works perfectly. Aim for about 350-375Ā°F (175-190Ā°C). Use a fry thermometer to be absolutely sure! Trust me on this one, you donāt wanna skip it. I once fried my eggplant at a lower temp and it wasn't great.
- Carefully dip each eggplant slice into the tempura batter, making sure itās fully coated. Quickly transfer the battered eggplant into the hot oil. Don't overcrowd the pan; work in batches. Use tongs to gently move the slices around in the oil so that they brown and fry evenly. (Fry for approximately 2-3 minutes on each side or until golden-brown).
- Once golden-brown and crispy, remove them from the oil using a slotted spoon. I like to place my fried beauties on a plate lined with paper towels, to soak up any excess oil. Set aside and letās work on the Pesto!
- For the pesto sauce: Itās easy, you can whizz together fresh basil leaves, garlic, pine nuts, and Parmesan cheese in a food processor with some olive oil. Add salt and pepper to your liking. You can adjust the consistency by adding more or less olive oil. Don't over-process it though, you'll end up with a paste!
- Time to assemble the masterpiece. Transfer your amazing, crispy eggplant slices to a serving dish. Generously drizzle them with the homemade pesto sauce. You can serve immediately or allow it to sit for a short time so the pesto can soak in a little, adding to the overall flavour experience.
- That's it! You've done it! Grab some chopsticks and enjoy! Oh, and maybe a glass of chilled wine or a cold beer alongside wouldn't be the worst idea... ;)
š Notes
- For best results, use high-quality ingredients.
- Adjust the amount of oil used to fry, based on your pan size.
- If you don't have pine nuts, you can substitute with walnuts or almonds.
- Feel free to add other spices to your pesto based on your preference, like red pepper flakes for a spicy kick!
š Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 12g
Carbohydrates: 25g
Fiber: 5g
Calcium: 75 mg
