Cut off the stem of the eggplant, peel the skin into longitudinal strips. Chop into round slices half an inch thick. Throw in salt water. Mix the flour, egg and baking powder with water to form a slurry. Squeeze the eggplant slices that you will remove from the salt water with both your palms without damaging them.
Dip them in the batter and fry it on both sides by throwing it in the hot oil. Remove the aubergines that have risen while cooking and put them on a paper kitchen towel to drain the excess oil and transfer to a serving plate.
1 eggplant from the garden
1 tablespoon of flour
half a teaspoon of baking powder
half a glass of water