Tempura Japanese Eggplant
Country Ham XO, Labne, Cilantro, Lemon Basil
Chef Grayson Tharington of Alewife | Richmond, VA
Adapted by StarChefs | February 2026 | Photo: Will Blunt
INGREDIENTS
Country Ham XO:
Yield: 5 quarts
1.45 kilograms country ham
2 knobs ginger, brunoised
100 grams dried scallop
255 grams dried shrimp
240 grams dried anchovy
4 cups fried shallots
2 cups fermented garlic, sliced and fried
1 cup chili flakes
1 cup gochugaru
6 pods star anise
3 sticks cinnamon sticks
3 cups Shaoxing wine
2 cups light brown sugar
240 grams tamari
240 grams fish sauce
2 tablespoons MSG
1 tablespoon ground black pepper
Labne:
Yield: 1½ quarts
907 grams labne
120 grams buttermilk
60 grams extra virgin olive oil
6 cloves garlic
Zest and juice of 1 lemon
Kosher salt
Tempura Batter:
Yield: 3 cups
240 grams cornstarch
240 grams rice flour
240 grams soda water
7 grams vodka
1 whole egg
Kosher salt
Eggplant:
3 Japanese eggplants
Cornstarch
To Assemble and Serve:
Oil for frying
Kosher salt
Pickled cilantro leaves
Lemon basil leaves
METHOD
For the Country Ham XO:
In a large rondeau over medium-low heat, render ham until crispy. Add ginger and cook until lightly browned. Add dried scallop and cook 5 minutes, or until lightly toasted. Add dried shrimp and dried anchovies. Cook additional 5 minutes. Increase heat and add fried alliums, chile flakes, gochugaru, star anise, and cinnamon. and Cook 3 minutes, or until lightly browned. Add remaining ingredients. Cook 5 minutes, or until mixture has thickened to desired consistency. Remove from heat and let cool. Transfer to airtight containers and refrigerate.
For the Labne:
In a mixing bowl, whisk to combine all ingredients.. Season with salt. Transfer to an
airtight container and refrigerate.
For the Tempura Batter:
In a mixing bowl, combine all ingredients. Season with salt. Whisk until just combined. Transfer to an airtight container and refrigerate until chilled.
For the Eggplant:
Prepare and heat grill to maximum heat. Grill eggplants until skin is charred and softened. Transfer to a parchment paper-lined work surface. Top with additional sheet parchment paper. Using a rolling pin, slightly flatten eggplant, keeping vegetable intact. Dust with cornstarch on both sides and set aside.
To Assemble and Serve:
Place Tempura Batter in a shallow baking dish and set aside. In a frying pan, heat oil to 350°F. Dredge Eggplant in Tempura Batter. Add to pan and fry 5 minutes, or until golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt. Transfer to a serving plate. Top with dollops Labne and Country Ham XO. Garnish with herbs.
