Baby aubergine tempura with a sweet chilli dipping sauce – Food & Home Magazine
The best way to enjoy aubergine. Try this baby aubergine tempura with a sweet chilli dipping sauce recipe the next time you want something different.
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Ingredients
- 170g flour
- 30ml (2 tbsp) cornflour
- a pinch of salt
- 375ml (1½ cups) sparkling water
- vegetable oil, for deep frying
- 12 baby aubergines, quartered or halved
- <h3>Sweet chilli sauce</h3>
- 60g (about 4) long fresh red chillies, trimmed
- 1 garlic clove, peeled
- 180ml white vinegar
- 165g (¾ cup) castor sugar
- juice of 1 lime
- 30ml (2 tbsp) soy sauce
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