kombucha battered eggplant

No one in my family really cares all that much for eggplant. But no one told that to our CSA managers, who gave us a huge helping of Japanese eggplants in this week’s share. My challenge: make it palatable. Thankfully, kombucha came to the rescue and everyone cleared their plate after this simple fix!

kombucha battered eggplant

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Credit: kombuchology.com



  1. Mix kombucha, flour and salt in a large bowl.
  2. Cut eggplant into quarter inch slices.
  3. Dredge eggplant slices in batter, coating both sides.
  4. Fry in batches over medium-high heat until golden brown, flipping once halfway through.
  5. Remove cooked eggplant on a plate lined with paper towels, cover with tented aluminum foil until done frying.
  6. Serve warm and salt to taste.

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