Eggplant Tempura

Want to try something a little different with your homegrown eggplant? Coat eggplant slices with a tempura batter and cook them in oil until they are browned and crisp. Dip in your favorite sauce and enjoy!

This is a relatively easy recipe, but something a little different for those home-grown eggplants you are harvesting.

Peel the eggplant and cut into ½ inch slices. Sprinkle a little salt on each slice and let them stand for about 15 minutes. Rinse and drain, then wipe dry with paper towel, removing all excess moisture.

Using a store bought tempura batter mix, add to the batter – ½ tsp of garlic powder and ½ tsp of minced fresh Greek Oregano or regular oregano.

Following the instructions of the tempura batter mix, dip the slices of eggplant. Then cook in oil. Place browned tempura eggplant on paper towel to drain.

A tomato-based Italian sauce would be great to dip the eggplant slices in while warm. Serve and watch your family enjoy this great treat.