Eggplants in Tempura: An Unmissable Recipe!

Eggplant in Tempura

Today we’ll not only teach you how to make this yummy and healthy recipe, we will also show you a hack so they don’t absorb so much the oil when you make them!!

First, let's start by emphasizing that eggplants are one of the most consumed and versatile foods in our diet. Eggplants are beyond healthy!

However, it is important to emphasize that this food MUST ALWAYS be eaten cooked, never raw, because solanine (a substance in it) can be very toxic.

Leaving that information aside (but underlined in red), let's go back to the benefits of this vegetable: its properties make it an ideal food to fight cancer; cellular aging, infections, viruses and harmful bacteria, here are some of the properties of eggplant:

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  • 92% water.
  • Minerals: potassium, calcium, sulphur and iron.
  • Vitamins B and C.
  • Contains serotonin.
  • It provides a large quantity of antioxidant substances, such as chlorogenic acid or flavonoids.
  • Few calories (21.2 kcal per 100 grams)
  • Small amounts of the alkaloid solanine.

Eggplant is recommended by medical professionals for weight loss, as it has very few calories, combats excess abdominal fat and eliminates toxins. In addition, its satiating power slows the desire to eat. It also keeps cholesterol at bay due to chlorogenic acid. This acid is a powerful antioxidant that decreases excess arterial lipids, prevents aging and strengthens brain health

What's not to love in this wonderful vegetable? That's why, in today's recipe, eggplant is our protagonist, let's get to work!

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  • 1 Eggplant
  • 2 double sachets of gasifier
  • 150gr wheat flour
  • 150ml of ice-cold water
  • 1 jumbo ice cube
  • 1 tsp salt
  • Vegetable oil
  • Cane honey (optional)
  • Mayonnaise (optional)


Cut the eggplant into slices or sticks. To avoid them absorbing so much oil, immerse them in cold water and add the two sachets of gasifier in the water, which will become carbonated. The trick is to soak the eggplant in a carbonated liquid.

Leave to soak for 10-15 minutes. In the meantime, prepare the tempura: put the 100gr of flour, the salt, the iced water and the ice cube in a bowl. Mix well until everything is homogeneous.

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In a frying pan, heat plenty of oil over high heat, when it' s hot remove the eggplants from the sparkling water, dry them with absorbent paper, add salt, pass them through flour (shake the excess thoroughly). Then dip them in the tempura mixture and fry until they are browned on both sides.

It is important not to fry many eggplants at the same time, so that the temperature of the oil does not fall. When they are golden brown you pass them to a strainer so that they drain the oil that has remained in the surface. And that's it, enjoy!

This way you'll get a crunchy eggplant on the outside and tender on the inside without too much oil. You can accompany it with soy sauce, mayonnaise, cane honey or liquid caramel.

Would you like to try this delicious recipe? Let us know! And don't forget to subscribe to our Newsletter and be the first to know about our new articles and offers.

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