large eggplant, peeled 1
of breadcrumbs 1 cup
On1y mixed herbs 1 ½ tbsp
of dried mixed herb 2 tablespoons
of corn flour (or regular flour) 1 cup
of water with 3 tablespoons of corn flour added 1 cup
of sesame seeds 1/4 cup
salt for salting eggplant.  1
oil for frying 1


    1. Preheat your oven to 180C 2. Prepare your eggplant. Cut into thick slices and scrape away excess seeds, place on a plate and cover with salt to draw away the bitterness. 3. Place breadcrumbs, sesame seeds and 1 tablespoon of herbs into a container which is wide enough to dunk the slices of eggplant. 4. Prepare a second container with the water/cornflour mix + extra herbs and a third bowl with the cornflour or plain flour. 5. While still wet, dunk eggplant slices into cornflour (ensure fully coated) and then quickly into the water/cornflour mixture (ensure fully coated), and then finally into the breadcrumb mixture. 6. Fry off in a pan over medium/high heat for about 2 minutes on each side or until starting to go golden brown. 7. Finish off in the oven for about 10 minutes, let them go crispy on the outside.