Eggplant tempura with honey

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Eggplant tempura with honey
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Eggplant tempura with honey

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: FusionDifficulty: Media
Rations

4

rations
Preparation time

10

minutes
Cooking time

10

minutes
Calories

564

kcal/ration
Cooling time

60

minutes
Total time

1

hour 

20

minutes

Let yourself be captivated by the symphony of textures and flavors offered by this recipe of eggplant tempura with honey, a dish that combines the lightness of the crunchy exterior with the enveloping sweetness of honey. Ideal to surprise on any occasion, these eggplants are an ode to the palate and a tribute to simple but elegant cuisine. Start by cutting the eggplants into small moons and soak them in a bath of salted milk that will free them from their characteristic bitterness.

After resting to enhance their flavor, coat them with a layer of tempura mix and dip them in a bath of hot oil, transforming them into crispy golden jewels. The final touch of pure honey will transform each bite into a unique experience. Don't forget to groove to the rhythm of our specially selected playlist to make your culinary experience a unique moment, where each note mixes with the sizzle of the frying, inviting you to dance in the kitchen as you delight in creating and then savoring this exquisite preparation.

Cooking has never been so pleasurable. Dare to immerse yourself in this gastronomic adventure where Mediterranean flavors meet the sweet charm of honey. Eggplants in tempura with honey are the perfect pretext to enrich your culinary repertoire and enjoy the joy of cooking to music.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 2 medium eggplants

  • 1 c.c. teaspoon salt

  • 500 ml milk

  • 1 cup vegetable tempura mix

  • 1 cup cold water

  • 500 ml frying oil

  • 3 c.s. tablespoon honey

Pasos

  • Preparation of the eggplants:
  • Peel the eggplants if desired and cut into small crescent-shaped pieces.
  • Place the pieces in a bowl, add the salt and then pour the milk until the eggplants are almost completely covered.
  • Soak for at least 30 minutes, or ideally 1 hour to extract the bitter taste, extending the time if necessary.
  • Drying of eggplants:
  • Drain the eggplants.
  • Dry them with absorbent paper to remove excess moisture.
  • Preparation of tempura:
  • Mix the cup of tempura mix with the cup of cold water to make the batter.
  • Rebozo and fried:
  • Dip the eggplant pieces in the tempura batter so that they are well coated.
  • Heat the oil to 190 °C in a deep fryer or deep fryer.
  • Fry the eggplant pieces in batches until golden brown, for a few minutes per batch.
  • Plating:
  • Drain the excess fat from the tempura eggplants on absorbent paper.
  • Place the eggplants on a plate or tray.
  • Drizzle with a trickle of honey just before serving.

Notas

  • It is recommended to use mild olive oil or sunflower oil for their high smoke points, suitable for frying. Temperature control is crucial: oil that is too cold will result in greasy eggplant, while oil that is too hot will burn the tempura without cooking the eggplant properly.

Información nutricional (por ración)*

  • Serving Size: 101.25g
  • Total number of serves: 20
  • Calories: 564kcal
  • Fat: 11.48g
  • Saturated Fat: 0.87g
  • Cholesterol: 0mg
  • Sodium: 0.6mg
  • Potassium: 123mg
  • Carbohydrates: 16.7g
  • Fiber: 2.5g
  • Sugar: 11.45g
  • Protein: 0.825g
  • Vitamin A: 37IU
  • Vitamin C: 1.3mg
  • Calcium: 6mg
  • Iron: 0.25mg
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Key points of the recipe

  1. Purging the eggplants: It is crucial to purge the eggplants with salt and milk to remove the bitterness. Make sure they are well submerged and rest for at least 30 minutes or, ideally, for one hour.
  2. Proper drying: After purging, it is important to dry the eggplants well with paper towels before dipping them in the tempura mixture to ensure good adherence of the batter.
  3. Oil temperature: Keep the oil at 190ºC when frying the eggplants. This ensures quick cooking and that the eggplants are crispy on the outside and tender on the inside without absorbing too much oil.

Pairing with wine

Eggplant tempura is a tasty and crunchy dish, with a light outer layer that complements the softness of the eggplant. The addition of honey adds a touch of sweetness, creating an interesting contrast of flavors. A good pairing for this dish would be a wine that can balance the texture of the tempura and the sweetness of the honey, while being refreshing enough to counteract the oil from the frying.

For this dish, we could consider the following wine styles:

Medium-bodied dry white wine: A dry Riesling from Alsace or Germany, with its high acidity and notes of wet stone and citrus, could complement the eggplant well and balance the sweetness of the honey without overwhelming the dish.

Sparkling Wine: A Spanish Cava or an Italian Prosecco offer lively bubbles and crisp acidity that can cut the fat of the tempura and cleanse the palate between bites, while managing the sweetness with their subtle fruitiness.

Sauvignon Blanc: A Sauvignon Blanc from New Zealand or France’s Loire Valley, known for its vibrant, herbaceous profile, would complement the character of the vegetables and its acidity would be helpful in balancing both the frying and the mouthfeel.

4. Dessert Wine (in small quantities): A Sauternes or Tokaj, although traditionally associated with sweeter desserts, could be an intriguing option if served in small portions and enjoyed as a counterpoint to the dish.

We would love to avoid full-bodied red wines with high tannins, such as Cabernet Sauvignon or Syrah, as they can overpower the delicate flavor of the eggplant and clash with the sweetness of the honey. In addition, a strong red wine could make the overall taste experience less pleasurable, due to the collision of its robust flavor profiles and the more subtle, delicately balanced flavors of the dish.

Beer pairing

For this recipe, a beer that could complement the flavors well is a Witbier or Blanche. These beers are light and refreshing, with a light touch of citrus and spices (such as orange peel and coriander), which can enhance the sweet notes of honey and at the same time contrast with the eggplant flavor.

The freshness of the Witbier can complement the lightness of the tempura eggplant. The sweetness of the honey can be contrasted with the acidity and effervescence of the beer, creating a balance on the palate. And as a third argument, Witbiers are mild to medium strength beers, which will not overpower the delicate flavor of eggplants.

Other beer options might include:
A well-balanced Pilsner, with its subtle bitterness and dry finish, could cut the fat from the frying and complement the sweetness of the honey.
A Kölsch. These beers, originating from Cologne, Germany, offer a lightness similar to that of a lager with a little more fruitiness.

We should avoid very bitter beers or beers with high hop content such as IPAs (India Pale Ale), as their pronounced bitterness could overwhelm the subtle flavor of the eggplants and compete with rather than complement the sweetness of the honey. I would also avoid very dark and robust beers such as Stout or Porter, because their roasted and coffee flavors could mask the delicate flavor of the eggplant and honey.

It is important to mention that beer pairing is subjective and based on personal preferences and, if you have seen other recipes in Puchero MIX, we often do not recommend IPAs. So feel free to choose the one you want, these are just recommendations.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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