Description
Crispy Sweet and Sour Eggplant made with light tempura batter, tangy sauce, and fresh toppings for a bold appetizer.
Ingredients
Scale
- 3 medium eggplants
- 1 1/4 cups tempura flour
- 3/4 cup cold water
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sweet and sour sauce
- 4 ounces cream cheese
- 1 tablespoon sesame seeds
- Vegetable oil, for frying
Instructions
- Wash and cut eggplants into bite-sized pieces or thick strips.
- Whisk tempura flour with cold water until smooth.
- Heat vegetable oil to 350°F.
- Dip eggplant into batter and fry in batches until golden.
- Drain fried eggplant on paper towels.
- Arrange eggplant on a serving plate.
- Spoon sweet and sour sauce over eggplant.
- Top with cream cheese, tomatoes, cilantro, and sesame seeds.
- Serve immediately while crispy.
Notes
- Keep batter cold for extra crisp texture.
- Sweet chili sauce can replace sweet and sour sauce.
- Best enjoyed fresh for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12
- Sodium: 420
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 8
- Cholesterol: 25