Step 1

Sprinkle eggplant slices with sea salt, place on a tray and stand for 1 hour to sweat. Pat dry with paper towels.

Step 2

Meanwhile, roast capsicum over a direct flame until skins blister and blacken (6-8 minutes). Remove skins by washing the capsicum under cold running water, remove stalks, then open out flat. Remove pith and seeds with a knife, being careful not to cut the flesh. Cut the capsicum into strips lengthways and drizzle with a little olive oil if not using immediately.

Step 3

Heat vegetable oil in a deep-fryer or large saucepan to 180C. Deep-fry eggplant in batches, turning occasionally, until golden brown on both sides (4-5 minutes; be careful, hot oil will spit). Drain and pat dry with paper towels.

Step 4

For balsamic vinaigrette, whisk ingredients in a bowl to combine and season to taste.