Aubergine Tempura
Preparation
- Cut the aubergine into slices 1 cm thick. Cut the slices into strips 1 cm wide, making chips.
- Put the aubergine chips in a bowl and sprinkle them with salt. Toss to spread the salt, then let stand for 30 minutes. Pat dry with paper towels.
- Put the flour in a small bowl. Beat the eggs in a separate bowl. Take a third bowl and mix together the panko breadcrumbs, paprika, cayenne pepper, and a pinch of salt.
- Coat the bottom of a frying pan with olive oil then heat the pan.
- Coat the aubergine chips in flour, then the egg, and finally the panko. Repeat until all the aubergine chips are coated.
- Lay the aubergine chips in the hot oil and fry for a few minutes on each side until golden brown. Remove and allow them to drain on a paper towels.
- Arrange the aubergine chips on a plate, top with Poke Sushi & Salad Sprinkle, and serve with soy sauce.