Aubergine and Pepper Tempura with Sweet Chilli Dip

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

These crunchy vegetables in a beautifully light batter are quick and easy to make and taste very good with the piquant dip. Although tempura is a signature dish of Japanese Cuisine, it has now become popular throughout Asia, with each country adding its own characteristic touch – in the case of Thailand, this chilli flavoured sauce.


  • 2 aubergines (eggplant)
  • 2 red (bell) peppers vegetable oil, for deep-frying


  1. Using a sharp knife or a mandolin, slice the aubergines into thin batons. Halve, seed and slice the red peppers thinly.

  2. Make the dip. Mix together all the ingredients in a bowl and stir until the sugar has dissolved. Cover with clear film (