Crispy Eggplant-Almond Tempura Blossoms

1. Roast Eggplant

Preheat your oven to 425°F and prepare a baking sheet. Place the whole eggplant on the baking sheet and roast it in the oven for about 45 minutes until it becomes soft and its skin wrinkles. Once the eggplant is roasted, let it cool for about 10 minutes until it is easy to handle.

2. Prepare Eggplant Filling

After the eggplant has cooled, slice it open and scoop out the flesh, discarding the skin. Place the flesh in a fine-mesh strainer over a medium bowl, pressing gently to remove excess moisture. Measure out 1 cup of this prepared eggplant flesh and transfer it to a food processor. Add the slivered almonds, Umami powder, minced basil, yellow miso paste, fresh lemon juice, cayenne pepper, and a pinch of kosher salt to the processor. Blend the ingredients until they are well combined, forming a smooth mixture.

3. Stuff Squash Blossoms

Gently stuff each squash blossom with a heaping tablespoon of the eggplant mixture, being careful not to tear the delicate petals.

4. Heat Oil

While you stuff the blossoms, heat 2 inches of vegetable oil in a Dutch oven to 350°F.

5. Prepare Tempura Batter

In a large bowl, whisk together 1.25 cups of flour, 1 teaspoon of salt, and 0.75 cup of chilled club soda to create a light, airy batter.

6. Fry Blossoms

Dip each stuffed blossom into the batter, ensuring it is fully coated, and then carefully lower it into the hot oil. Fry the blossoms in batches, maintaining the oil temperature at 350°F, until they are golden and crispy, about 2-3 minutes per side. Transfer them to a paper towel-lined plate to drain any excess oil.

7. Serve

Serve these crispy eggplant-almond tempura blossoms immediately, perhaps with an extra squeeze of fresh lemon juice to enhance the flavors.