To prep the eggplant

• Wash the eggplant and pat it dry.

  Cut it into round slices about 1 cm in thickness. You will get between 8-12 slices, depending on the size of the eggplant.

  Sprinkle some salt on both sides of the slices and let stand for 10 mins. This will draw some of the water from the eggplant to its surface.
• In a bowl combine the following:

  1/2 cup chickpea flour

  1/4 cup rice flour

  1 tsp red chili powder

  1 tsp cumin powder

  1/2 tsp turmeric

  1 tsp salt (to taste)
• Heat 4 tbsp oil in a pan.

  Brush the water off and dip each slice into the bowl of flours, coat both sides.

  Slide the flour coated slices onto the hot oil and allow to cook and crisp up.

  The slices will cook thorough in about 3 mins on each side.

  Remove from pan and drain on a paper towel to absorb the excess oil.

  Add more oil as needed.
• Keep an eye on the underside and check by gently lifting up the slices to avoid burning.

  Shallow fry all the slices on both sides and serve hot with any dip or sauces.

  Serve as an appetizer, side dish in a meal or as the centerpiece for a simple meal of rice and dal.