What a fun way to enjoy tempura veggies without deep frying them! Less guilt and more pleasure!
Slice the eggplant into 10-11 thin slices. Lay them on a cutting board and sprinkle some sea salt on every slice. Set them aside for 10-15 minutes.
Mix the water, flour, and spices with a whisk. Make sure it’s a medium-thick texture; it can’t be too thick or too liquid. Dip each slice of eggplant in it one by one to make sure the mixture is evenly distributed to all of them.
In a preheated pan, melt the coconut oil and place each slice to be grilled. Cook each slice for 1-2 minutes for each side on high heat. After that, place the slices on a greased cookie sheet and cook in oven at 400F for 10 minutes.
When they are all crispy and toasted, it’s time to eat.
Serve with a refreshing tomato and cucumber creamy balsamic glaze.