Try this great tasting recipe. Excellent with your favourite salad and as meat replacement or you can even eat it on its own with the dipping sauce!

Cut the eggplant into wedges, toss in cornflour, shake off excess cornflour. Sift self-raising flour into a bowl, make a well in centre, gradually stir in combined water,coconut cream and eggs, beat until smooth; stir in coconut.

Dip eggplant into batter, deep-fry slices a few at a time in hot oil til golden brown; drain on absorbent paper. Serve hot with sauce.

Tamarind Sauce…. Combine all ingredients in bowl; mix well.

Sauce can be made 2 days prior. (Sweet chilli sauce, aioli sauce or tomato and capsicum jam can also be used for dipping)