Chicken Tempura with Eggplant

Rinse eggplant and cut into 4-5 cm (approximately 1 1/2 inch) thick slices, season with salt, let stand for 10 minutes, and then rinse. Peel garlic and ginger and chop very finely. Rinse and trim scallions and cut into thin rings. Season the chicken legs with salt and pepper. For the tempura, mix all the ingredients listed. Gradually pour in the water and stir until the dough is thick. Heat oil in a saucepan or deep fryer. Dip the chicken legs in the batter and fry in hot oil in portions until golden brown. Drain on paper towels and keep warm in a convection oven on a wire rack.

Pat eggplant dry with paper towels. In a wok, heat the sesame oil and fry the eggplant on both sides quickly. Season with salt and pepper. Remove and keep warm. Fry the ginger, chile and garlic in the wok. Add honey, lime juice, and soy sauce. Deglaze with vegetable stock, season to taste. Mix cornstarch with a small amount of water and use to thicken the sauce.