Baby Eggplant Tempura with Sweet Thai Sauce
Prep Time: 20 minutes Cook Time: 5minutes Serves: 8-10

Ingredients:
1 Quart Cooking Oil
1 lb Morari® Baby Eggplants, peeled and cut into quarters
Tempura Batter
2 Nature's Design® Organic Large eggs, beaten
1 Pint Sparkling Water
2 Cups Flour
1 tsp Baking Powder
1 Tbsp Sesame Oil
Sweet Thai Sauce
1 Cup Rice Wine Vinegar
4 Tbsp Granulated Sugar
1 tsp Soy Sauce
2 tsp Garlic, finely chopped
2 Tbsp Fresh Cilantro, finely chopped

Directions: Fill and preheat fryer 350 degrees. In a small saucepan bring rice wine vinegar, sugar and soy sauce to a rolling boil. Cook for 2 minutes or until sugar is dissolved. Remove from heat, add garlic and let cool. Stir in chopped cilantro and set aside. In a medium mixing bowl blend eggs, sparkling water, flour, baking powder and sesame oil until smooth. Dip eggplant into tempura batter until coated and carefully place into hot oil. Cook eggplant in small batches for about 2 minutes each or until golden brown. Serve hot with sweet Thai sauce.

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