eggplant 350 g
chickpea or pea flour 200 g
water 280 ml
pepper and salt to taste

Cut the eggplant into strips (to the size of your finger). Mix flour, water, salt and pepper and leave the batter stand for 10 minutes. Dip each piece in batter and fry in a pan with a little oil on both sides over medium heat, covered with a lid.