Nasu Tempura

Nasu Tempura is a delightful Japanese dish featuring lightly battered and fried eggplant, offering a crispy exterior and tender interior. This low-carb version is perfect for a healthy lunch option without sacrificing flavor.

Ingredients

• Japanese eggplant - 2 medium-sized (about 200g)
• Almond flour - 50g
• Psyllium husk - 1 tablespoon
• Egg - 1 large
• Ice-cold water - 100ml
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Oil for frying - 500ml (preferably avocado or olive oil)
• Soy sauce - for serving (optional)

Steps

1. Wash the Japanese eggplants and slice them into 1cm thick rounds.
2. Sprinkle the eggplant slices with a little salt and let them sit for about 10 minutes to draw out excess moisture.
3. In a mixing bowl, combine almond flour, psyllium husk, salt, and black pepper.
4. In another bowl, whisk the egg and gradually add ice-cold water until combined.
5. Heat the oil in a deep frying pan or pot over medium heat until it reaches 180°C (350°F).
6. Dip each eggplant slice into the egg mixture, then coat it in the almond flour mixture, ensuring an even layer.
7. Carefully place the coated eggplant slices into the hot oil, frying in batches to avoid overcrowding.
8. Fry for about 2-3 minutes on each side or until golden brown and crispy.
9. Remove the tempura from the oil and place it on a plate lined with paper towels to drain excess oil.
10. Serve hot with soy sauce for dipping if desired.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Eggplant is rich in antioxidants, which can help reduce inflammation.

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