Eggplant and Mixed Vegetable Tempura

Eggplant and Mixed Vegetable Tempura

This is a great crowd pleaser and a good way to use up the vegetables in your fridge.  Eggplant is essential to this dish but all the other vegetables can be substituted.


  • 1 Japanese eggplant (cut into 4 strips)
  • 4 green onions
  • 2 baby bock choy (cut in half)
  • 1 red bell pepper (cut into strips)
  • 1 yellow bell pepper (cut into strips)
  • 1 portobello mushroom (cut into strips)
  • Vegetable oil for deep frying

For the sauce

  • ½ cup soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon chopped cilantro
  • 1 teaspoon Sambal Chinese hot sauce (optional)

For the batter

  • 1 egg (lightly beaten)
  • 1 cup flour
  • 1 1/3 cup (cold) soda water

Serves four


  1. Mix all sauce ingredients together and let stand.
  2. In a separate bowl, whisk all batter ingredients together and keep chilled.
  3. In a tall pot or deep fryer, heat enough oil to cover vegetables completely. The perfect temperature to fry is 350 degrees F.  Dip the vegetables in the batter and gently place them in the oil.  Fry until golden brown then drain over paper towels.  Serve with the sauce.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys traveling and spending time with close friends and family.

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