Fried Eggplants

Chop the eggplants into cubes. Approximately 2-3cm thick.

Soak the eggplants into water, with some salt, for at least 30 - 60mins.

Drain & pat dry the eggplants.

Coat the eggplants evenly and generously with the seasoning powders. You can play around with the powders to your own preference. You can even add in some chilli powder or Cajun etc. Leave aside.

Beat the eggs and prep the flour mixture.

In small batches, dip the eggplants into the egg mixture before draining any excess egg mixture.

Coat the eggplants in the flour mixture. Transfer onto a clean plate.

Repeat steps 6 - 7 until you finish coating all the eggplant.

Add the oil into a deep pan. Heat the oil until high.

In small batches, fry the eggplants until golden brown. Remember to flip the eggplants to ensure its thoroughly cooked. Place in another plate and drain off any excess oil.

Place pork floss on top and serve hot!