Tempura Battered Eggplant Tacos Recipe
This recipe is rated 4.1 out of 5.
Gluten-free option
Soy-free option
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Comfort food
Entertaining
Lazy dinners
Main meals
If you’re going to batter and fry something, best do it the right way — and this crispy, bubbly, hearty tempura eggplant is balanced beautifully with a zesty salsa and creamy mayo all nestled in a warm taco…
You will need
Serves 5
- 500ml vegetable oil
- 1 large eggplant cut into strips 1 inch thick (at least 1 slice per tortilla that you plan to use)
- 1/2 cup plain flour (gluten-free if required)
- 1/4 cup cornflour
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons baking powder
- 160ml soda water, chilled
- 1/2 teaspoon salt
Salsa
- 10 cherry tomatoes
- 1/4 red onion
- 1 lime, juice and zest only
- 1 red chilli, halved, seeds removed
- 1/2 teaspoon sugar
- 1/2 teaspoon cumin seeds
- Pinch of salt
- 1 teaspoon extra virgin olive oil
- 10 sprigs coriander roughly chopped, to garnish
Aquafaba Mayonnaise
- 100ml aquafaba (liquid from chickpea tin)
- 100ml extra virgin olive oil
- 1 lime, juiced
- 1 teaspoon sugar
- Pinch of salt
To serve
- 10 tortillas (gluten-free if required)
- Fresh limes, wedged
Recipe: Simon Toohey
Directions
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Step 1
Pour the vegetable oil into a wok or pan and heat to approximately 180°C.
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Step 2
Use a whisk to mix the plain flour, cornflour, paprika, baking powder, salt and cold soda water together in a bowl. With chopsticks or tongs, coat the eggplant strips in the tempura batter mixture and then place gently into the oil. Cook for 3 to 4 minutes, until the tempura is a lightly browned (but not burnt) colour. Take out of the oil and rest on a cooling rack. Season with salt. The batter will go crispier as it cools!
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Step 3
Place the tomatoes, onion, chilli, lime juice, cumin seeds, sugar, salt and oil in a stick blender and pulse so that it comes together, this will keep everything chunky yet relatively similar sized pieces. Pour the salsa into a bowl and garnish with a few sprigs of coriander. This salsa is fresh and light to counterbalance the fried eggplant.
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Step 4
To make the mayonnaise, add aquafaba, lime juice, sugar and salt to a stick blender. Bring together and gradually add the oil in a slow stream; as the mayonnaise begins to form, you can begin to add the oil quicker.
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Step 5
Place the tortillas in a large dry pan on medium-high heat. Heat them through for 30 seconds on each side, put on a plate and cover with a tea-towel to keep warm.
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Step 6
Place each warmed tortilla on a plate with 1 or 2 strips of fried eggplant; top with the salsa and aquafaba mayo. Season with salt and a squeeze of lime to serve.
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Recipe: Simon Toohey
