1 large Flavorite glasshouse grown eggplant
150g chickpea flour — sifted (to avoid lumps)
170ml / ¾ cup cold water
1 tsp ground cumin seeds
1 tsp coriander powder
½ tsp chilli powder (adjust to your taste)
Slice the eggplant into rings only 5 mm/¼ inch thick; if the slices are too big to handle comfortably, half the eggplant and slice the halves into semi-circles.
Start the batter by mixing the flour and spices into a bowl. Whisk in the cold water and beat until you get a thin, slightly runny batter.
A deep fat fryer is ideal, but a wok or deep pan will work equally well. Fill fryer or pan (about 3cm / just over 1 inch) with oil and heat.
If you dip wood or crumbs into the oil and they immediately start bubbling your oil is ready to be used.
Using tongs or a (long) fork to dunk eggplant slices into the batter and shake off the excess. Carefully slide them into the oil and fry for about 3 minutes on each side. When working with hot oil, it is advisable to wear oven gloves for protection.
Once the eggplant slices are golden brown, remove them onto paper towels to soak up the excess oil. Sprinkle with a pinch of salt.
Work in batches. Too many eggplant rings will lower the temperature of the oil and make them soggy.
Most yogurt-based dips are a great pairing with eggplant fritters.