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Tempura eggplant

Tempura eggplant


  • 1 large eggplant sliced
  • 1 jar Bush Tomato & Chilli Sauce
  • 1/2 cup cornflour sifted
  • 1/2 cup plain flour sifted
  • 1 egg, lightly beaten
  • 3/4 cup cold soda water
  • Oil for frying


  1. Beat an egg in a bowl. Add the cold soda water. Add flour in and mix lightly and allow batter to stand for a few minutes.
  2. Dip the sliced eggplant in the batter & deep fry in hot oil till lightly browned.
  3. Serve with Bush Tomato & Chilli Sauce as a dipping sauce.