📖 Instructions

1. First things first, let's get that eggplant prepped. Wash it thoroughly, and then slice it into 1/2-inch thick rounds. I like to use a mandoline slicer for even thickness, but you can definitely use a knife if you're feeling extra careful (and don’t mind slightly uneven slices).
2. Now for the star of the show, the tempura batter. In a large bowl, whisk together 1 cup of ice-cold water and 1 cup of all-purpose flour (I recommend using a good quality one, if possible) until you have a smooth batter. Don't overmix – a few lumps are okay! This is where you want to be extra careful. Overmixing makes it glutenous, so that's what we're trying to avoid! I learned that the hard way, lots of heavy tempura...
3. Next, prepare your shallow dish with panko bread crumbs. Yep, those are going straight into our delicious, crispy tempura coating. (You can experiment with adding some parmesan cheese to the bread crumbs for a little extra oomph). Set this aside and let's move on to the frying stage.
4. Heat your oil. A large skillet works perfectly. Aim for about 350-375°F (175-190°C). Use a fry thermometer to be absolutely sure! Trust me on this one, you don’t wanna skip it. I once fried my eggplant at a lower temp and it wasn't great.
5. Carefully dip each eggplant slice into the tempura batter, making sure it’s fully coated. Quickly transfer the battered eggplant into the hot oil. Don't overcrowd the pan; work in batches. Use tongs to gently move the slices around in the oil so that they brown and fry evenly. (Fry for approximately 2-3 minutes on each side or until golden-brown).
6. Once golden-brown and crispy, remove them from the oil using a slotted spoon. I like to place my fried beauties on a plate lined with paper towels, to soak up any excess oil. Set aside and let’s work on the Pesto!
7. For the pesto sauce: It’s easy, you can whizz together fresh basil leaves, garlic, pine nuts, and Parmesan cheese in a food processor with some olive oil. Add salt and pepper to your liking. You can adjust the consistency by adding more or less olive oil. Don't over-process it though, you'll end up with a paste!
8. Time to assemble the masterpiece. Transfer your amazing, crispy eggplant slices to a serving dish. Generously drizzle them with the homemade pesto sauce. You can serve immediately or allow it to sit for a short time so the pesto can soak in a little, adding to the overall flavour experience.
9. That's it! You've done it! Grab some chopsticks and enjoy! Oh, and maybe a glass of chilled wine or a cold beer alongside wouldn't be the worst idea... ;)