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...
1 large eggplant cut into strips 1 inch thick (at least 1 slice per tortilla that you plan to use)
½ cup plain flour
¼ cup cornflour
½ teaspoon smoked paprika
1 ½ teaspoons baking powder
160ml soda water, chilled
½ teaspoon salt
10 cherry tomatoes
¼ red onion
1 lime, juice and zest only
1 red chilli, halved, seeds removed
½ teaspoon sugar
½ teaspoon cumin seeds
Pinch of salt
1 teaspoon extra virgin olive oil
10 sprigs coriander roughly chopped, to garnish
100ml aquafaba (liquid from chickpea tin)
100ml extra virgin olive oil
1 lime, juiced
1 teaspoon sugar
Pinch of salt
Fresh limes, wedged
Recipe: Simon Toohey
1Pour the vegetable oil into a wok or pan and heat to approximately 180°C.
2Use 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!
3Place 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.
4To 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.
5Place 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.
6Place 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.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
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Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.