Monday, March 14, 2011

Meatless Monday: Vegan Eggplant Tempura Roll


1 4in x 7in piece of nori
3/4 cups prepared sushi rice
1 tsp toasted sesame seeds
2 strips eggplant, about 1/4 in wide
1 tsp finely chopped scallions, or more to taste
Matchstick sized carrot strips
Thinly sliced romaine lettuce
Tempura batter, see below
Flour for dredging
Oil for frying

Tempura Batter
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup ice water

Tomato Tofu Puree
1/2 pkg firm tofu
1/4 cup diced tomato
1/2 tsp yellow miso paste, or more to taste
Place tofu, tomato and miso in blender and puree. Store in refrigerator until needed.


1. Heat about 1 inch of oil in a thick bottomed frying pan to 340 degrees F. To prepare tempura, mix flour, baking powder and salt in a bowl. Add ice water and stir until just mixed. Batter will be lumpy. Dredge eggplant in flour, shaking off excess. Dip pieces into tempura batter and place into hot oil, being careful not to drop bits of ice into the hot oil. Fry eggplant until golden brown or about 2 minutes on each side. Remove from oil and drain on paper towels. Allow to cool at least 2 minutes before using.
2. Place nori, rough side up horizontally on work surface. With fingers dipped lightly in water, spread prepared sushi rice evenly over the entire surface of the nori. Sprinkle with toasted sesame seeds. Flip over and place tempura eggplant pieces end to end horizontally in the middle of the nori. Place carrot and lettuce on top of eggplant and sprinkle with scallions. Roll according to the method for rolling inside out sushi rolls.
3. Cut roll, seam side down in to 6-8 pieces. Drizzle serving plate with Tomato Tofu Puree and arrange pieces of sushi on top. If desired, serve with pickled ginger, wasabi and soy sauce for dipping.

Source: Chef Marisa Baggett

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