• 2 persons

  • 40 minutes

Aubergine Tempura

Preparation

  1. Cut the aubergine into slices 1 cm thick. Cut the slices into strips 1 cm wide, making chips.
  2. 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.
  3. 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.
  4. Coat the bottom of a frying pan with olive oil then heat the pan.
  5. Coat the aubergine chips in flour, then the egg, and finally the panko. Repeat until all the aubergine chips are coated.
  6. 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.
  7. Arrange the aubergine chips on a plate, top with Poke Sushi & Salad Sprinkle, and serve with soy sauce.

Ingredients

  • 1 aubergine

  • 1 tsp salt

  • 100 gram flour
  • 2 eggs
  • 75 g panko breadcrumbs
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 6 tbsp olive oil
  • 2 tbsp Poke Sushi & Salad Sprinkle
  • Soy sauce to taste
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