Vegan South Pacific Recipe
bbq eggplant eel tempura, vegan cream cheese, pineapple, scallion, sweet soy sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into long strips, about 1 inch thick. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 2
Make the Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, salt, pepper, and water. Whisk until smooth.
- 3
Heat the Oil
In a deep pan, heat vegetable oil over medium-high heat until hot.
- 4
Fry the Eggplant
Dip the eggplant strips into the tempura batter, then carefully lower them into the hot oil. Fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- 5
Assemble the Dish
On a serving plate, spread a layer of vegan cream cheese. Top with fried eggplant, diced pineapple, and chopped scallions. Drizzle with sweet soy sauce.
- 6
Serve
Serve warm as an appetizer or main dish.
