2 firm aubergines
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
Oil to fry
Cut the aubergine up into frie-sized chips, no more than 1cm thick
Mix together all the dry ingredients, then toss the aubergine in it, to coat well.
Heat up the oil in a large pot, the oile should be around 1inch deep. Alternativly, if you have a deepfryer, put that on to heat up!
The oil needs to be really hot as those of you who have cooked aubergine before, know its massivly absorbant, like paper towel absorbant. If the oil starts smoking it is too hot.
When you think the oil is up to temperature, drop in 1 fry, just to check. It should turn a nice golden brown within 1 1/2 - 2 minutes max.
After checking the temperature is perfect, drop in the remaining fries, cooking 1 - 2 handfuls at a time, as you dont want to crowd them.
Tip out fries onto a papertowel lined plate to suck up the excess oil, then pour onto a plate to serve.
I served these with a spanish-style aioli which I just cant get enough of, but a reduction of balsamic vinegar and/or pomegranate syrup would also be yum drizzled on top.