Marisa

Vegan Eggplant Tempura Roll

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If you’re vegan, there’s no need to forgo the rich style of sushi rolls that others enjoy. Here, eggplant is lightly battered and fried as a delicious main component of the roll. The roll is completed by a drizzling of tomato tofu puree, which adds a rich mayonnaise like creaminess.

 

Vegan Eggplant Tempura Roll

For each roll

1 4in x 7in piece of nori

about 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

 

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.

 

For the tempura

1 cup flour

1 tsp baking powder

1/2 tsp salt

1 cup ice water

 

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.

 

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.

 

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.

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This entry was posted on Tuesday, July 22nd, 2008 and is filed under Featured, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Comments

2 Responses to “Vegan Eggplant Tempura Roll”

  1. Andrea on July 30th, 2008 at 3:15 pm

    These look really yummy!!!

  2. plant based recipes on February 22nd, 2012 at 12:03 am

    plant based recipes…

    [...]In the Kitchen with a Southern Sushi Chef » Blog Archive » Vegan Eggplant Tempura Roll[...]…

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