1 large aubergine
1 cup cornflour (use tapioca flour if Banting)
Salt and pepper
1 tsp cayenne
Coconut oil for Frying
In a bowl, place the cornflour in a bowl, then season generously with salt, pepper and cayenne and mix well to combine.
Heat oil in a wok.
Dip the aubergine slices into the cornflour mixture to coat on both sides, then tap to remove any excess oil.
Fry the aubergines in the hot oil, turning over halfway through until golden and crisp – takes about 4 minutes per side depending on thickness.
Drain on kitchen paper to remove excess oil.
Serve immediately with your favourite dipping sauce.