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Airy Tempura with Ginger-Ponzu Dipping Sauce

Ingredients

• 1 small eggplant (8 ounces), cut into 1-inch pieces
• 2 teaspoons kosher salt
• 1/2 cup ponzu
• 1 tablespoon fresh lime juice
• 2 tablespoons julienned ginger (1/2-inch lengths)
• 2 tablespoons thinly sliced scallion
• Vegetable oil for frying
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 2 cups club soda, chilled
• 1 Delicata squash (1 pound), halved lengthwise, seeded and sliced crosswise 1/8 to 1/4 inch thick
• 1 Japanese sweet potato (8 ounces), sliced crosswise 1/8 inch thick
• 1 lemon, sliced crosswise 1/8 inch thick
• 12 small kale leaves (optional)

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