EGGPLANT TEMPURA WITH CREAMY LEMON SAUCE


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Serves 6 to 8 | Prep Time | Cook Time

Why I Love This Recipe

Any cooked vegetable will work perfect with this batter. It is so versatile. The creamy lemon sauce is also a nice touch of flavor.

These simply delicate vegetables get elevated to star quality in this recipe. Vegetables are so beautiful and they make you feel so good. They add beautiful color flavor and so much vitamins to your meal. I believe we should use fresh wonderful food to bring health and vitality to our bodies instead of medicine.Our eye first sees the food and then we get to enjoy it with our taste buds !


Ingredients You'll Need

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, asparagus or spinach leaves


Directions

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 or asparagus on the bottom of dish. Serve and enjoy!


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