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How to make eggplant fritters
Slice the eggplant into 3 mm (1/8 of an inch, or 1/3 of a cm) thick slices.
You can slice in rounds or lengths; the preference is yours but round slices tend to be easier to handle.
Soak in salted water for 10 minutes.
Drain after 10 minutes and leave to one side for later use. Beat the egg with a quarter teaspoon of fine salt.