This is a Filipino-favorite dish. It is an eggplant meal cooked “tempura” style. They are thinly sliced Japanese eggplants, dipped in tempura batter, large ‘Panko’ breadcrumbs and deep fried for a few sizzling minutes in hot oil. For a manageable meal on a hot summer day, I used the open burner on our outdoor grill to cook this. On colder days, I cook tempura indoors, stove top. For a terrific tempura batter, I adapted the recipe of my good friend,
Namiko from her blog “
Just One Cookbook”, which features easy
Japanese home cooking. I made sure to serve this along with a side dipping soy sauce, flavored with broth, some dashi stock, sake wine, sugar and finely grated radish. Like all Filipino meals, this came with a big bowl of fragrant steamed jasmine white rice.
Course: Dinner, Lunch, Main Course, Side Dish, Vegetables
Cuisine: American, Asian, Filipino, Japanese
Keyword: Japanese Eggplant Tempura