Japanese Eggplant Tempura


Crispy and melt-in-your-mouth delicious, these eggplant tempura are a crowd pleaser. Slideshow:  Eggplant Recipes 

Japanese Eggplant Tempura
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins


  • 1 pound Japanese eggplant, cut into 1/2-inch slices

  • 1 1/4 cups all-purpose flour

  • 2 cups cold water

  • 2 cups panko flakes

  • Oil for frying

  • Soy sauce, for dipping


  1. In a large bowl, whisk together the flour and water until smooth. Set aside. Place the panko in a bowl and set aside.

  2. In a large saucepan heat 2 inches of oil to 350° over medium-high heat.

  3. Dip the eggplant in the flour/water mixture. Shake off excess batter. Roll the coated eggplant in the panko until completely coated.

  4. Fry the eggplant until golden brown and crisp, about 3 minutes. Drain on paper towels or a wire rack.

Serve With

Serve warm with soy sauce for dipping.

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