More Great Recipes: Main Dish

EGGPLANT TEMPURA WITH CREAMY LEMON SAUCE


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Member since 2014

Serves 6 to 8 | Prep Time | Cook Time

Ingredients

1 eggplant, peeled and cubed
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Tempura Batter:
1 cup rice flour
Dash kosher salt
½ teaspoon paprika
1½ cups very cold Club soda
2 cups Canola oil
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Flour for dipping
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Creamy Lemon Sauce – see recipe in Sauces and Dressings
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Lemon
Radicchio leaves


For Creamy Lemon Sauce, combine all ingredients, except oils, in work bowl of food processor. With machine running, gradually add oil through the feed tube. Set aside.


For Tempura Batter, combine rice flour, salt, and paprika; gradually add club soda, whisking continuously. Heat canola to 375 degrees.


Dip each piece of eggplant in flour, then in batter. One at a time, place in hot oil and drain. Season with salt. Place in Lemon Sauce while still hot. Season and squeeze a little lemon on top. Place in radicchio leaves. Serve and enjoy!


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