Eggplant Tempura

I am a big fan of Japanese cuisine. My favorite is tempura, the most popular Japanese dishes. It is the first thing I ordered every time I dine at Saisaki and Tokyo Tokyo. In fact, even when dining in buffet restaurant I always grab a piece. I want to satisfy my cravings for tempura but I don’t have any shrimp in the fridge. So, I decided to turn the eggplant into tempura as I have the ingredients to make tempura batter in the pantry.

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Aside from satisfying my cravings for tempura this dish is very quick to prepare. I am not kidding! It is true, that you can make tempura in less than 10 minutes as you only need to fry for 30 seconds to a minute. Well, I don’t want to drag this article into a novel so I’m just going to give you my eggplant tempura recipe.

Eggplant Tempura Recipe


  • 1 kilo eggplant, cut into desired serving size
  • 2 eggs, beaten
  • 2 cups bread crumbs
  • ½ cup all purpose flour
  • Salt
  • Oil


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Cut the eggplant in the desired size and season with salt.

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Dredge in all purpose flour and dipped in beaten eggs.

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Roll eggplant in bread crumbs until completely covered. Repeat the process until all eggplant covered with bread crumbs.

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Deep fry for 1 minute and flip the other side to fry until golden brown.

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Remove from heat and put in a plate with tissue to get rid of the excess oil.
Transfer to a serving dish and serve with tempura sauce and vegetables on the side.

How to Make Tempura Sauce

I always knew that secret behind tempura’s popularity is the sauce. The dipping sauce gives the tempura an added flavor.


  • 2 ½ tbsp Soy sauce
  • Water 200 cc
  • 2 ½ tbsp Mirin
  • 5g bonito flakes


In a medium size pan, throw all ingredients and boil for about 3 minutes. Once the sauce is done done drain with strainer and serve alongside the tempura.

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