Tempura Eggplant with Curcumall
Cut 2 eggplants into 1/2-in- thick slices.
Prepare Tempura Batter
Mix together the following ingredients in a bowl:
1 cup plain flour
2 T potato starch
1 t baking soda
½ t salt
1 1/2 cups of water + 2 teaspoons Curcumall
Heat up the frying oil to 170 degrees. You can check the oil temperature by dropping one drop of tempura batter into the oil. The oil is ready if the drop of tempura batter sinks half way and then floats.
Put the eggplant slices into the tempura batter and coat them.
Then carefully put them to the hot oil.
The Curcumall adds a very nice flavor and color and of course
the benefits of curcumin.
Additional serving idea: Dip the fried eggplants slices in an Italian tomato sauce and bring to boil. Garnish with parsley flakes. Enjoy!