- 1 large eggplant sliced
- 1 jar Bush Tomato & Chilli Sauce
- 1/2 cup cornflour sifted
- 1/2 cup plain flour sifted
- 1 egg, lightly beaten
- 3/4 cup cold soda water
- Oil for frying
- Beat an egg in a bowl. Add the cold soda water. Add flour in and mix lightly and allow batter to stand for a few minutes.
- Dip the sliced eggplant in the batter & deep fry in hot oil till lightly browned.
- Serve with Bush Tomato & Chilli Sauce as a dipping sauce.