Steps

1. Trim the ends off 2 eggplants (200g) and peel off strips of skin in four places to create a striped pattern.
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2. Cut each eggplant in half lengthwise, then into four wedges.
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3. Soak the cut eggplant in water for about 5 minutes to remove bitterness.
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4. In a plastic bag, combine 1 tbsp mayonnaise, 3 tbsp water, 3 tbsp all-purpose flour, 1 tbsp potato starch, 1/2 tsp curry powder, a pinch of salt, and a pinch of pepper. Close the bag and mix thoroughly by kneading.
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5. Drain the soaked eggplant in a colander and pat dry thoroughly with paper towels.
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6. Place the dried eggplant into the plastic bag with the coating mixture. Close the bag and shake well to coat the eggplant evenly.
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7. Heat about 5mm to 1cm of vegetable oil in a frying pan over medium heat.
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8. Once the oil is hot, remove the eggplant from the bag and place them cut-side down in the frying pan. This is the key! Placing the eggplant cut-side down ensures the coating adheres well even to the skin, which is prone to peeling, and prevents discoloration.
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9. Once the skin side is browned, flip the eggplant and fry until golden brown all over.
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10. Remove the fried eggplant and drain off excess oil.
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11. If there is space in the pan, fry the remaining eggplant in the same manner.
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12. Once drained, arrange on a plate and garnish with dried parsley, if desired.
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13. If the flavor is too light, serve with salt on the side.
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