Cut the eggplant rings not too thick, but not too thin.
Beat the egg and breed in cold water.
Then add soy sauce, rice vinegar, flour and starch to the egg water. Stir so that lumps remain, because they are a feature of tempura.
Put eggplant in batter so that it is covered on all sides.
Heat the oil well and dip a few eggplant pieces into it with a fork, fry on both sides for literally 10 seconds, the temperature should remain light. Put the finished eggplant on paper towels to remove excess fat. After each fried portion, choose individual drops of batter so that it does not burn and does not spoil the taste of oil.
Serve with your favorite sauce.
Eggplant tempura is a very tasty, satisfying and light snack, such eggplants are perfect for a group of friends with your favorite sauce, pickled ginger or other additions. Cooking such a dish is quite simple and quick, the tempura recipe is perfect not only for eggplant, you can also take other vegetables, seafood or fish. You do not need to use spices and salt for cooking, batter will be quite enough.