Place paper towels on a baking sheet and then line the sliced eggplants on top in a single layer.

Salt the eggplant liberally. In approx. 10 minutes you will see sweat beads form on the eggplant.

Place another layer of paper towels to soak up the liquid and push down to absorb up as much of the liquid as possible.

Flip the slices of eggplant over and repeat.

Meanwhile mix the ingredients for the batter.

Add in the water and whisk.

The consistency of the liquid should be medium-thick so that it sticks to coat the eggplant

Set the batter aside for 10 mins while you finish prepping the sliced eggplants.

Pour enough oil in the heated pan to cover the base. Turn the heat to medium.

Dip the slices in the batter, coat on both sides and use tongs to place in the hot oil.

3-4 minutes on either side will see the batter crisp up to a dark golden brown.

Serve with coconut rice.