Eggplant with Tempura Batter and Lebanese Garlic Sauce

Eggplant with Tempura Batter
1 eggplant thinly sliced 
Salt and set aside for 20 minutes. 
Pat dry with paper towels.
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Make batter
1 cup of flour
1/2 cup corn starch
1 teaspoon baking powder
salt and pepper
1 can of soda water 
Mix dry ingredients and then whisk in
enough soda water to make a thin batter.
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Heat about one inch of oil in skillet
to 350°F.
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Season flour with salt and pepper.
Dip eggplant slices in flour and then into
the batter.
Fry in oil until golden on each side.  
Turning once. 
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Lebanese Garlic Sauce (Toum)
Source: Chicho’s Kitchen.
5 cloves of garlic
1 egg white 
1 cup of neutral oil (sunflower is fine) 
Juice of 1 lemon 
a good pinch of salt 
1 cup of iced water of which you will use around 2 tbsp 
Put the garlic cloves along with salt
and 1/4 of the lemon juice in the blender.
Blend on medium and scrape the sides
down when the garlic goes flying everywhere.
Add the egg white and blend on medium.
Add half the oil in bit by bit.
A thin stream is not necessary, but don’t go crazy.
A reasonable, fine, steady pour is good.
At this stage, the emulsification should have taken place. 
If it hasn’t and the sauce looks like it has split, then something has gone wrong. 
You may need to remove half the amount, add another egg white, 
whizz away and re-pour what had already split. 
But if you take it slow without pouring the oil too quickly, it should be fine.
Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. 
You will see the consistency change into 
something wonderfully creamy and light.

One Comment Add yours

  1. annie1992 says:

    I just had to check in on Moe, and I find this. I'll remember it for those summer days when I have eggplant by the bushel, but I'm just going to have to try it before then.I hope you're all doing well.Annie

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