Aubergine tempura with a sour cream, coriander and black garlic dipping sauce

November 10, 2013 (Last Updated: January 11, 2019)
Print Recipe

Aubergine tempura with a sour cream, coriander and black garlic dipping sauce

Serves: 4
Cooking Time: 30 minutes

Ingredients

  • 100g cake flour, sifted
  • 5ml (1 tsp) baking powder
  • 15ml (1 tbsp) cornflour
  • 6 small egg whites
  • 125ml (½ cup) water
  • salt and freshly ground black pepper, to taste
  • 5 large aubergines, cut into
  • 2cm-thick slices lengthways
  • 10ml (2 tsp) Maldon sea salt
  • oil, to deep-fry

  • Dipping sauce

  • 250ml (1 cup) sour cream
  • 1 black garlic clove, peeled and crushed (Available at select Checkers
  • stores)
  • pinch cayenne pepper
  • handful fresh coriander, chopped
  • 1 red chilli, finely chopped
  • microherbs, to garnish

Instructions

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1. In a bowl, mix together the flour, baking powder and cornflour.

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2. In a separate bowl, beat together the egg whites and water until

3

mixed through. Stir in the flour mixture until it becomes a smooth batter,

4

season and let it stand at room temperature, 10 minutes.

5

3. For the dipping sauce, combine all the ingredients in a bowl and

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refrigerate until needed.

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4. Season the aubergine slices with salt and let them stand in a colander

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over a bowl to drain, 10 minutes. Pat the slices dry with paper towel.

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Heat the oil in a deep-fryer or deep pot to 180°C, dip the aubergines, a

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couple at a time, into the batter and fry until golden brown, 5 – 8

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minutes. Serve warm garnished with microherbs and a side of dipping

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sauce.

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November 10, 2013 (Last Updated: January 11, 2019) By
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