2 pcs eggplant, unpeeled, cut into thick sticks
2 eggs, beaten
3/4 cup flour
3 tablespoons corn starch
2 1/2 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic powder
2 tablespoons mayonnaise
2 tablespoons mayo magic or salad dressing
1 teaspoon minced garlic
enough oil for deep frying
*To make the dip, combine mayonnaise, mayo magic or salad dressing and minced garlic. Set aside.
*Season beaten eggs with 1/2 a teaspoon of salt. Dip the cut eggplants in the mixture.
*In a separate mixing bowl, combine all the dry ingredients well. Add the eggplants in and toss. Coat well.
*Heat oil in a deep frying pan. Fry the eggplant chips in batches for about 2-3 minutes per batch or until golden brown. Transfer onto a serving platter and serve with the garlic mayo dip.