This might be the ultimate way to eat baby eggplants.
Besides the great classic recipes used for bigger eggplants, like ratatouille, caponata, Baba ghanoush, grilling, stuffing or roasting them( which I love) I feel these dainty two-three inches nightshade gems deserve a more delicate approach. I’m always looking for a contrast in texture when eating something so custardy and creamy like the way the eggplants become when they are cooked. The solution for my craving for these tender and sweet eggplants: tempura batter.
I know you have seen eggplant tempura at your favorite Japanese restaurant. They mostly use the large eggplants, which are delicious but not near as delicate in flavor as these babies. Wait until you try this dainty two bite goodness.
These Tempura baby Eggplants are an exhilarating bite. Imagine a bite that combines a light and crispy fried tempura coat with a warm custardy buttery eggplant interior. A beautiful object to be dipped on a tangy, salty, spicy, sweet sauce. Yes, all in one bite.
Are you with me? Or did you lose it at tempura coat?…