Crispy Deep-Fried Eggplant

Tempura is another name to describe this dish and probably is familiar to most people with the seafood or vegetable tempura served as an appetizer in Japanese restaurants. My Vietnamese recipe has eggplant dipped in batter and deep-fried until golden brown and served with Vietnamese sweet and spicy dipping sauce. This dish can be served as an appetizer or as a main meal.  In Vietnam, eggplant can make so many good and simple meals for common people. When my family lived in Vietnam, we were very happy just to charcoal the eggplant and to dip it in a dipping sauce and to eat with a bowl of rice, which made the day for us, just like for many other poor families. Even though many Asian recipes include a range of many different kinds of vegetables for deep-frying to accompany the meat course, eggplant is a vegetable that makes a good tempura. I know that after consuming this wonderful tasty meal, I have to hit the gym!!

Ingredients:
One large Japanese eggplant
Batter:
1/2 cup Korean mix
1/4 cup rice flour
1/4 cup cornstarch
1/2 cup cold water
1 shallot, minced
1 garlic, minced
1 tsp ginger, minced
1 tsp sugar
1/8 tsp salt and black pepper
1/4 tsp cayenne

2 green onions, thinly sliced

2 cups oil for deep-frying

Directions:
Slice eggplant diagonally (1/3 inch thick slices) and soak in cold water for 15 minutes. Drain and dry the eggplant slices with a paper towel.

In a mixing bowl, combine all the batter ingredients and mix well. Adjust the water sold that the batter is thick like heavy cream

In a large deep pan, heat the oil until hot (about 375°). You can test the oil by dropping a tiny batter into the hot oil, and if the batter floats immediately on the surface, the oil is ready.
Dip only a few eggplant slices  at a time.

 After shaking off the extra batter, place the eggplant slices into the hot oil. Do not crowd the pan. Fry the eggplant slices until golden brown. Remove and place onto a paper towel to absorb some of the oil.

In a small pan, add 2 tbs oil until hot. Stir in the green onions, and add a pinch of salt.  Remove from heat.
Arrange the fried eggplant slices on a serving plate. Top with scallion oil and serve with Vietnamese dipping sauce.

To make Vietnamese dipping sauce:
2 tbs sugar
2 tbs fish sauce
2 tbs vinegar
2 or more tbs water
2 tbs lemon juice
Hot chili
Minced garlic
Adjust to your taste